Pescadillas a la Espalda

Pearly hake flesh split open, topped with golden garlic and snapping chili. The vinegar acidity deglazes the pan juices for a sharp, glossy sauce.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 308
• Protein: 36 g
• Carbs: 1 g
• Fat: 18 g

Ingredients

• 800 g European hake ( gutted and butterflied )
• 4 piece Garlic ( thinly sliced )
• 1 piece Hot chili pepper ( sliced into rings )
• 60 ml Extra virgin olive oil
• 2 tbsp Red wine vinegar
• 1 pinch Gray sea salt
• 1 piece Parsley ( chopped )

Instructions

1. Preparing the hake

   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. Searing the fish

   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. Frying garlic and chili

   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. Deglazing and coating

   Pour the vinegar into the garlic pan to deglaze, then immediately pour this boiling mixture over the fish flesh. Sprinkle with chopped parsley.

Chef's tips

• 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.

Storage

Eat immediately. The fish loses its pearly texture when reheated.