Today we bring you this recipe of super fresh hake for summer and with various textures and elaborations, to eat fish in a fun and healthy way!
Ingredients for 2 people:- 2 hake loins- 10 green pitted olives- Olive oil- Salt
For the ajoblanco:- 3.5 oz of water- 1.75 oz of almonds- 1/2 small garlic clove- 1 oz of hard bread- Sherry vinager- Olive oil- Salt
For the crispy:- 2 spoonfuls of cashew nuts (you must chop them before with a chopper)- 2 tablespoons of panko- Olive oil
Recipe:- Prepare the ajoblanco by introducing water, almonds, garlic, bread, a splash of sherry vinegar and a pinch of salt into a glass suitable for the blender.- While beating everything, emulsify by pouring olive oil little by little until it has a light texture.- Stir the ajoblanco and reserve.- In a small skillet with a couple of tablespoons of oil, sauté the crushed cashews and panko over medium heat until golden.- Place it on absorbent paper to remove excess oil.- Cut the olives into slices (about 3 for each unit).- In another pan with olive oil, sauté the hake first with the skin facing down, and then turn it over until it cooks well on both sides.- Serve placing a base of ajoblanco, the loins of hake and the crunchy cashew nuts on top.- Decorate by placing the olives in the ajoblanco.
Bon appétit!

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