Grilled Whiting
Ingredients
- 800 gEuropean hake (gutted and butterflied)
- 4 pcGarlic (thinly sliced)
- 1 pcHot chili pepper (sliced into rings)
- 60 mlExtra virgin olive oil
- 2 tbspRed wine vinegar
- 1 pinchGray sea salt
- 1 pcParsley (chopped)
Method
Pearly hake flesh split open, topped with golden garlic and snapping chili. The vinegar acidity deglazes the pan juices for a sharp, glossy sauce.
- 1
Split the hake open through the belly lengthwise without separating the fillets. Remove the central bone so the fish lays flat like a book.
- 2
Heat a pan with a drizzle of oil. Place the fish skin-side down first. The skin must become firm. Flip gently and cook for 2 minutes on the flesh side until just pearly.
- 3
In a small pan, heat the remaining olive oil. Brown the sliced garlic and sliced chili. When the garlic is golden and crispy, remove from heat.
- 4
Pour the vinegar into the garlic pan to deglaze, then immediately pour this boiling mixture over the fish flesh. Sprinkle with chopped parsley.
Frequently asked questions
How do you get this dish right?
- Garlic should be golden blond; if it turns brown, it becomes bitter and ruins the fish.
- The thermal shock between cold vinegar and hot oil creates the sauce emulsion.
How long does this dish keep?
Eat immediately. The fish loses its pearly texture when reheated.
