FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

SEAFOOD RECIPESFISH Recipes pg 1 >  Hake with Garlic

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

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.
 

 

RELATED RECIPES

  Amberjack, Cheese Crusted   |   Amberjack, Ginger Honey   |   Amberjack Grilled with Artichokes   |   Amberjack, Poached   |   Amberjack St. Augustine   |   Amberjack, Spicy Salsa   |   Anchovies: Boquerones   |   Arctic Char, Cajun   |   Arctic Char with Dill & Vermouth   |   Baked Cajun Fish   |   BASS & SEABASS >>>>   |   Bluefish Alfredo   |   Bluefish, Basic Smoked   |   Bluefish, Broiled w/Mustard   |   Bluefish, Charcoal Grilled   |   Bluefish, Grilled Maryland   |   Bluefish, Seaside Poached   |   Bream, Sea Bream w/Potatoes   |   CATFISH RECIPES >>>>   |   COD FISH RECIPES >>>>   |   Eel, Braised Eel   |   Eel Braised In Beer   |   Eel In Green Sauce   |   Eels, Jellied   |   Eel a la Provencale   |   Eels, Smoked with Leeks   |   Eels, Stewed a L'allemande (1875)   |   Fish Cakes   |   Fish Cakes with Herb Remoulade   |   Fish Cakes, Thai   |   Fish Pie with Tomato Sauce   |   Florida Style Cioppino   |   FLOUNDER RECIPES >>>>>   |   GROUPER RECIPES >>>>>   |   Ginger Sauce for Fish   |   Green Thai Fish Curry   |   Haddock, Lemon Crusted   |   Haddock Vege Risotto   |   Haddock, Finnan Haddie w/Peppers   |   Haddock Fish Cakes   |   Haddock, Herbed Fish Cakes   |   Hake with Garlic   |   HALIBUT RECIPES >>>>>   |   Herring: Priddhas an' Herrin'   |   Jalapeno Mango Salsa   |   Kippers, Grilled Manx Kippers  
  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages