Silver hake, also called in some regions merlang – a worthy member of the cod fish family, to which the legal The grounds include only cod, haddock, pollock and hake. This delicious lean fish, with layered flesh, it is very popular in Portugal, where they cook excellent seafood.
In this recipe you can replace it with cod or haddock, but, if you have the opportunity to purchase a hake, I persistently I recommend doing this. In this recipe, hake is breaded in corn flour and fry in olive oil. In a separate pot you You can quickly make a sauce with onions, peppers, tomatoes and olives. When the fish is ready, the sauce is poured around the fish. Although the taste of this the sauce resembles seafood stew, it is less saturated, with lighter flavor, because the fish is cooked separately, and he retains its natural taste. The combination is just magical.
Photo of the dish: шеф-поварJasper White Time: 40 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 – 900 gr. peeled, skinless and boneless, hake fillet (cut into 4 servings of 170 – 225 gr.)
- 1/4 Art. olive oil
- Salt and ground black pepper
- 2 tbsp. cornmeal
For the sauce:
- 2 ripe medium-sized tomatoes (340 gr.)
- 3 tbsp. l olive oil
- 2 bay leaves
- 3 peas of allspice (crush and chop finely)
- 3 to 4 minced cloves of garlic
- 1 thinly sliced medium green bell pepper (approximately 170 gr.)
- 1 medium onion chopped into thin slices size (approximately 170 gr.)
- 1/4 Art. dry white wine
- 1/2 tbsp. pitted small olives (rinse)
- Salt and ground black pepper
Recipes with similar ingredients: fish fillet, tomatoes, peppers sweet, onions, garlic, bay leaf, allspice, wine white, corn flour, olives
Recipe preparation:
- Pour half the water into the pan and bring it to a boil for high heat. Make a cruciform incision on top of each tomato. a small fruit knife. Dip the tomatoes in boiling water until the peel will not burst for about 30 seconds. After blanching, put them into ice water to stop the heat treatment process. Peel the tomatoes and cut them in half lengthwise. Remove seeds and cut the tomatoes in strips of 0.9 cm. You will get about 1.5 tbsp.
- The sauce must begin to cook in about 15 minutes. before serving the fish, so start heating a large pan (for fish) on medium fire at the same time as you start cooking the sauce. On moderately strong fire put a smaller pan, pour olive into it oil (3 tbsp.) and lay bay leaves. Fry the leaves until they darken slightly, 2-3 minutes. Add allspice and garlic and cook for 30 seconds. constantly stirring the wooden spoon. Put the bell pepper and onion and fry, stirring frequently, until vegetables turn golden, about 5 min. Add the tomatoes white wine and olives. Stew until the sauce is fragrant and slightly thicken, about 5 minutes Salt, pepper and peel from the fire.
- Pour olive oil into a pre-heated large pan. oil (1/4 tbsp.). Quickly salt and pepper all the pieces of fillet on both sides. parties. Pour cornmeal into a shallow bowl and roll in her pieces of fish one at a time, pressing the breading so that it is good stuck, and gently brushing off the excess. Do it fast and put each fillet in hot oil. As soon as cornmeal starts to get dark, reduce the heat a little. The challenge is to fry the fillet evenly, to a beautiful golden brown colors. It takes about 3-4 minutes. from each side. Thicker fish, the slower you have to cook it. Flip the filet and cook another 3-4 minutes, until the crust becomes crispy and golden brown. With a spatula with holes, transfer the fish to separate plates or per dish. Spread the sauce by watering a little the amount of fish in and around the fillet. Serve right away.
