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HAKE FILLETS WITH GARLIC EMULSION AND HOJIBLANCA OLIVE OIL

Yield 4 portions
 

Ingredients

    1¾ lbs hake filets
    14 oz Hojiblanca olive oil
    1 head of garlic
    3 egg yolks
    salt and pepper to taste

    GARLIC OIL SAUCE
    ½ cup Hojiblanca oil
    1 clove of garlic
    1 tsp paprika

    CHIVE SAUCE
    Half a bundle of chives (25 – 30 blades)
    1 sprig of Italian parsley
    1 tsp sugar
    salt tt
    ½ cup Hojiblanca olive oil

    BLACK OLIVE SAUCE
    3½ black olives, stoned
    1 tbsp capers
    ½ cup Hojiblanca olive oil
    ½ clove of garlic
     

Directions

Separate the cloves and stew them at low temperature for an hour. Remove from heat, drain and keep aside for garnish.
Beat egg yolks with a whisk in a thick-bottomed pan over low heat until the volume doubles.
Trickle in half the oil used in cooking to create an emulsion.
Season fillets, and place them in a greased ovenproof dish and cover with garlic emulsion. Bake for 6 minutes until golden.

GARLIC SAUCE: Fry the thinly sliced garlic in oil. Remove from heat, and add paprika. Cool and strain.

CHIVES SAUCE: Wash chives and mince. Blend all ingredients

BLACK OLIVE SAUCE: Chop olives, and blend with capers and oil.
Spoon a little of each sauce onto plates, top with hake fillets.

    Note: Hojiblanca olive oil is available in specialty grocery stores in large urban centres.
     

 

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