Merluza con salsa de ajos y almendras (Hake in garlic and almond sauce)
This is a garlicky recipe for hake, based on a recipe in Toby Molenaar's Discovering the Art of Mallorcan Cookery (ISBN 8427305648)
- Olive oil
- 4 hake fillets dredged in seasoned flour
- 1 onion, chopped
- 1 bulb garlic, finely chopped
- 2 cloves garlic, crushed
- 12 almonds, peeled, chopped and lightly toasted in a dry frying pan
- 1 hard-boiled egg, finely chopped
- 1 teaspoon dried oregano, or 1 tablespoon fresh (finely chopped)
- 250 ml warm court bouillon
- Heat the oil in a large frying pan and sear the hake fillets on both sides.
- Remove the hake from the pan and reserve.
- Using the same pan, fry the onions until almost soft and add the chopped garlic, making sure it does not burn.
- Add the remaining ingredients, stir, and return the hake to the pan.
- Simmer gently, until the fish is cooked (about 4-5 minutes).
The original recipe calls for hake steaks, in which case they will take a little longer to cook. Steaks hold together better because of the bones, but my lot don't like fiddling with bones, so fillets were a better option.
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