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.
