Recipe Grilled Hake Fillet with White Garlic Vinaigrette
Hello!
Today we present a hake that is finger licking!!
Method
Arrange the figs facing upwards around the hake as a finishing touch.
Peel and finely chop the cloves of white garlic (apart from one which you will need to slice for later) and put aside.
Chop the mushrooms into small cubes, divided into stems and caps.
Quarter the figs and put aside.
Chop the coriander leaves.
Cut the cherry tomatoes into quarters and put aside.
In a frying pan with a little extra virgin olive oil, slightly soften the sliced garlic cloves over a medium heat and put aside. Using the same oil, add the hake to the pan skin side down and cook until golden.
Turn the hake over and add the mushroom stems, pine nuts, cherry tomatoes and figs.
Leave to cook for 5 minutes, until the hake is cooked through and remove from the heat.
Meanwhile, in a bowl, make the vinaigrette by mixing the garlic, coriander, mushroom caps, salt, vinegar, and a dash of extra virgin olive oil.
FINISHING THE DISH:
Serve the hake fillet in the centre of a plate, with the skin facing downwards, and arrange the sautéed vegetables in a diagonal line.
Pour the vinaigrette over the hake and garnish with the browned garlic.
CHEF'S TIPS_Miguel Ángel Mateos:
-The most important thing with this dish is getting the cooking time of the hake just right (neither over nor
undercooked), just to the point when it is cooked through. You will be able to spot this the moment the
flesh turns white, begins to let out its juices in little bubbles and the fillets start to flake.
- This type of fish is great for cooking on the skin-side only, in order to protect the flesh and keep it from
drying out.
- What you want in this dish is freshness from the cherry tomatoes, coriander and figs, texture from the pine
nuts, and a final flavour kick with the sherry vinegar and both the browned and raw garlic.