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.
- 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
- 1 head of garlic
- Put the oil with the chopped onion, bay leaf, parsley and crushed garlic over low heat.
- When it starts to “squeak” remove and add the red pepper, vinegar and water. Take a break.
- Filter only the top, never throw away to get the liquid without vegetables.
- Peel and chop the vegetables.
- Peel and finely chop the potatoes.
- Cover everything with water.
- Add a drizzle of butter and a few grains of salt.
- 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.
- Put the hake fillets in the water to cook the vegetables and cook at a very mild temperature, making sure they do not boil.
- Arrange the vegetable fillets on hot plates (heat in the microwave) with the potatoes and vegetables.
- Finish with a drizzle of garlic on top.
Now is your time.
David from 55000 Recipes