A great tapas-style starter if your cooking for friends – or try it as a canapé.
For the seafood, heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Brush the fish and seafood with the Dijon mustard. Season with salt and pepper. Mix the crushed flaked almonds and chopped parsley together, then press onto the fish and seafood to coat.
Place in the deep-fat fryer and cook for 2-3 minutes, depending on the size of the seafood. Remove using a slotted spoon and set aside to drain on kitchen paper.
For the roasted red pepper sauce, gently fry the bread, chilli and garlic in a pan with a little oil until the bread begins to colour.
Transfer the pan contents to a blender. Add the tomatoes, almonds, smoked paprika and peppers. Purée the mixture then add the lemon juice and a little olive oil. Season to taste with salt and pepper.
To serve, place the sauce on a serving platter and put the fish, prawns and langoustines on top. Serve the nibbles alongside.
