Ingredients to make Hake with green pepper puree:
- 4 loins of hake of 150 gr. each
- 4 heads of garlic
- I jumped.
- Garrison:
- 1/2 kg of green chorizo peppers
- 1/2 glass of olive oil
- 4 garlic cloves
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How to make Hake with green pepper puree:
- Cook the whole garlic heads in a small saucepan over low heat and cover for 5 minutes.
- Let them cool completely in the oil.
- Prepare a mayonnaise with that same cold oil and the egg yolk.
- Season it with salt.
- Place the pieces of hake in boiling salted water for 3 minutes.
- Set them aside and let them drain.
- To make the pepper sauce, remove the seeds and cut them into pieces.
- Peel the garlic and cut them into slices.
- Cook the peppers and garlic in oil for 5 minutes.
- Season with salt and pepper.
- Then blend everything in the blender until you get a creamy sauce.
- Room if necessary.
- Serve the hake fillets very hot over the pepper cream and with the garlic mayonnaise on top.
- Note: Fresh or salted cod can also be used.
- Red piquillo peppers are an alternative to the sauce.
