Hake in Almond Sauce | Delicate and Tender Spanish Recipe
(0)
25 min
Quick
Sezamo
O rețetă spaniolă rafinată și reconfortantă: fileuri fragede de merluciu scăldate într-un sos catifelat de migdale prăjite, usturoi, vin alb sec și pătrunjel proaspăt. Un preparat savuros și sănătos, perfect pentru o cină elegantă în familie.
Ingredients
Preparation method
Preparing the ingredients and the almond base
Peel the onion and garlic. Finely chop the onion, slice 2 cloves of garlic thinly, and leave the other 2 whole. Finely chop the fresh parsley leaves.
In a dry pan, lightly toast the almonds over medium heat for 2-3 minutes until golden and fragrant. Reserve one tablespoon of almonds for garnish, and finely crush the rest in a mortar or grind them in a food processor.
Pat the hake fillets dry with paper towels, season with sea salt and freshly ground black pepper, then lightly coat in all-purpose flour, shaking off the excess.
Chef's tip
For an even smoother sauce, after incorporating the vegetable broth and almonds, you can blend the sauce with an immersion blender before returning the fish to the pan.
Lightly toasting the almonds is essential: it activates their natural oils and gives the sauce that warm, subtly sweet, and deep flavor characteristic of Spanish recipes.
27 min
Under an hour
