Peix a la mallorquina | Baked white fish with spinach and raisins
(0)
40 min
Under an hour
Sezamo
Peix a la mallorquina este o rețetă tradițională emblematică din Mallorca. Fileuri fragede de pește alb gătite la cuptor pe un pat savuros de cartofi feliați, spanac proaspăt, stafide dulci și muguri de pin crocanți, desăvârșite cu ulei de măsline extravirgin și usturoi.
Ingredients
Preparation method
Preparing the vegetables and potato base
Preheat the oven to 190°C. Peel the white potatoes and cut them into thin slices of about 3-4 mm. Arrange the potato slices in a single layer in a spacious baking dish, drizzle with 2 tablespoons of extra virgin olive oil, and season with sea salt and ground black pepper. Bake the potatoes in the oven for 15 minutes, until they begin to soften slightly.
In a large skillet, heat a tablespoon of extra virgin olive oil over medium heat. Add the finely chopped yellow onion and the garlic cloves, thinly sliced. Sauté for 3-4 minutes until translucent and fragrant.
Sautéing the spinach with raisins and pine nuts
Add the washed and well-drained spinach to the pan. Cook over medium heat for 2-3 minutes, stirring gently, until the leaves wilt and reduce in volume.
Chef's tip
Peix a la mallorquina is a masterpiece of Balearic cuisine, where the classic contrast between sweet raisins, crunchy pine nuts, and delicate white fish creates an authentic Mediterranean experience.
Slicing the potatoes thinly and par-baking them ensures they will be soft and thoroughly cooked just as the hake fillet reaches its optimal tender and juicy texture.
15 min
Under an hour
