Hake Galician

A Galician teacher teaches us how to prepare the most famous hake dish in his land. The only secret is that the fish is very fresh.

Chef: Pepe Sola

An heir to an important saga with hoteliers, he began working in the dining room as a sommelier to finish in the kitchen. Now, in full maturity, with a fruitful journey, he sees his consolidated project: the renovation of Galician cuisine is a reality.

Ingredients

• Extra virgin olive oil
• 1 liter of oil
• ½ bay leaf
• 4 hake fillets of 160 g
• 2 tablespoons paprika from La Vera
• 5 cl vinegar
• 10 cl water
• 1 fresh onion
• 1 clone of parsley
• ½ Onions
• ½ pepper
• 1 clove garlic
• 2 potatoes
• Sol
• 1 head of garlic

Preparation

Ajada

1. Put the oil with the chopped onion, bay leaf, parsley and crushed garlic over low heat.
2. When it starts to “squeak” remove and add the red pepper, vinegar and water. Take a break.
3. Filter only the top, never throw away to get the liquid without vegetables.

Vegetables

1. Peel and chop the vegetables.
2. Peel and finely chop the potatoes.
3. Cover everything with water.
4. Add a drizzle of butter and a few grains of salt.
5. Put on the fire and cook over low heat until the potatoes are soft. Strain. Reserve the vegetables on one side and the cooking broth on the other.
6. Put the hake fillets in the water to cook the vegetables and cook at a very mild temperature, making sure they do not boil.

Presentation

1. Arrange the vegetable fillets on hot plates (heat in the microwave) with the potatoes and vegetables.
2. Finish with a drizzle of garlic on top.

Now is your time.
David from 55000 Recipes