Hake in Almond Sauce

Pearlescent hake flakes coated in a creamy toasted almond sauce. A fragrance of fried garlic and saffron that evokes the kitchens of Castile.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 447
• Protein: 41 g
• Carbs: 10 g
• Fat: 25 g

Ingredients

• 800 g European hake ( fillets )
• 50 g Almond with skin ( whole )
• 3 piece Garlic ( peeled cloves )
• 1 piece White bread ( thick slice )
• 100 ml Dry white wine
• 4 tbsp Extra virgin olive oil
• 1 pinch Saffron
• 200 ml Mineral water ( for the stock )
• 0.5 piece Flat-leaf parsley ( chopped )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 200 ml Fish stock ( hot )

Instructions

1. Toasting

   In a pan with olive oil, brown the whole almonds, peeled garlic cloves, and the bread slice. Remove them as soon as they are well-browned and crispy.

2. Preparing the picada

   Blend or crush the fried almonds, garlic, and bread with the saffron and a splash of white wine until you get a thick, grainy paste.

3. Searing the fish

   Season the hake fillets. In the same pan, sear them skin-side down for 2 minutes until firm, then flip them gently.

4. Binding and simmering

   Pour in the remaining white wine and reduce by half. Add the almond picada and the stock. Shake the pan so the sauce coats the fish. Simmer until the sauce thickens.

Chef's tips

• Don't remove the fish skin; it helps keep the flesh intact during cooking.
• The sauce is ready when it coats the back of a spoon smoothly.
• If the picada is too dry, add a spoonful of stock before incorporating it.

Storage

Consume immediately. The fish loses its pearly texture if reheated.