Crunchy hake in olive soup

Crunchy hake in olive soup


Recipe Details:

  • Difficulty: Medium
  • Prep time:00:15min
  • Serves:4

Type of food:

Ingredients:

  • Fresh hake: 600g
  • Panko breadcrumbs: 100g
  • Almonds: 80g
  • Green olives: 400g
  • Cherry tomatoes: 400g
  • Fennel: 200g
  • Fresh endives: 60g
  • Anchovy sauce: 6g
  • Aromatic herbs: 30g (parsley, mint and basil)

Preparation:

Fillet the hake, remove the bones and skin and cut into 8 fillets. Coat the fish with the Panko breadcrumbs and mixed herbs, and fry in a frying pan with a dash of extra-virgin olive oil.

Blend the almonds until they form a cream.

Blend the tomatoes, and sieve through a cloth. Then, blend the pitted olives with the tomatoes to produce the olive soup.

Cut the fennel into julienne strips and leave it for 10 minutes in a covered saucepan. Next, blend the fennel.

To serve, put one tablespoon of the creamed fennel into a bowl, add the olive soup, alternate the hake fillets with the creamed almonds and place them in the middle. Garnish with the seasoned endives and anchovy sauce.

You may also like

Carob coca (Ibiza flatbread), escalivada and belly of sirvia

Carob coca (Ibiza flatbread), escalivada and belly of sirvia

‘Black and White’ Quinoa Tabbouleh with crudités

‘Black and White’ Quinoa Tabbouleh with crudités

Aubergine tamale

Aubergine tamale

Boneless chicken wings with yakiniku sauce and hot-and-sour apple

Boneless chicken wings with yakiniku sauce and hot-and-sour apple

Chicken and asparagus paella

Chicken and asparagus paella