Hello! Today we present a hake that is finger-licking good!!
30 min
4 pax
Easy
We peel the cloves of white garlic, chop them very finely and set them aside (except for one that we will slice at the end).
We cut the mushrooms into very small squares, the stems on one side and the caps on the other.
We cut quarters of the figs and set them aside.
We chop the cilantro leaves.
We cut the cherry tomatoes into quarters and set them aside.
In a frying pan, with a little extra virgin olive oil, over medium heat, lightly brown the sliced garlic clove and remove it. In the same oil, place the hake skin-side down and cook until golden brown.
We turn the hake over and add the mushroom stems, pine nuts, cherry tomatoes and figs.
Let it cook for 5 minutes, until the hake is cooked and remove from the heat.
Meanwhile, in a bowl, we will make a vinaigrette by mixing the garlic, cilantro, mushroom caps, a splash of extra virgin olive oil, vinegar and salt.
FINISHED DISH:
On a flat plate, place the hake fillet in the center, skin side up, and arrange a diagonal line of sautéed vegetables.
We add the vinaigrette and the golden garlic slices to the hake.
We placed the figs around the hake and upwards, so they could be seen.
The most important thing about this dish is cooking the hake properly (neither overcooked nor undercooked), right to the perfect point of doneness. You'll know it's done when the flesh turns white, gelatinous bubbles begin to form, and the fillets start to separate into flakes.
– It's best to cook this type of fish only on the skin side, to protect the flesh and prevent it from drying out excessively.
– In this dish we seek freshness with the cherry tomatoes, cilantro and figs, and textures with the pine nuts, enhancing the flavor with the sherry vinegar and the golden and raw garlic.
