Ingredients to make Baked Hake with Vegetable Sauce:
2 hack medallions per person
fish stock
1 large glass of cava wine
1 level teaspoon of sugar
200 gr of Manchego or Parma cheese
3 oil tablespoons
2 lemons
butter
steamed potatoes
2 red bell peppers
vegetable sauce
3 large white onions
8 young garlic
10 carrots
3 medium-sized ripe tomatoes
fish stock
100 gr of fresh mushrooms
100 gr of Serrano or country ham
1 level teaspoon of paprika
6 juniper balls,
A few white peppercorns
How to make Baked Hake with Vegetable Sauce:
Cut the hake medallions and blanch them in the fish stock for 10 minutes.
In a medium-sized saucepan, pour the cava and let it reduce for 2 minutes, before adding the sugar, the vegetable sauce, the juice of the lemons and half the cheese.
Boil for 15 minutes, adding at the last moment a drizzle of raw oil and a pinch of butter.
It is not necessary to bind the mixture; it will suffice to make it thick.
Preparation of the sauce: boil the mushrooms with a little water, drain and sauté.
They should be reserved to incorporate them into the sauce later.
Once the fish stock is strained, the vegetables, previously chopped, are introduced and boiled
They are then removed from the heat, drained and sautéed, reserving them until the sauce is combined.
On the other hand, the ham is sautéed in oil over a low heat.
Add the paprika and later the juniper and pepper balls, previously crushed with a few drops of oil, and remove.
A little water is then poured in, stirred well and mixed with the vegetables and mushrooms.
This preparation is passed through the crusher before being incorporated into the cava reduction.
The hake is arranged in individual baking dishes, oval if possible, surrounded by some steamed potatoes.
Bathe with sauce, distribute some butter nuts on top, sprinkle with the remaining cheese and bake for 10 minutes, without au gratin.
After removing the sources, the hake can be garnished with roasted peppers cut into long strips.
