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HAKE FILLETS WITH GARLIC EMULSION AND HOJIBLANCA OLIVE OIL

Yield 4 portions

1 ¾ 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
3 ½ black olives, stoned
1 tbsp capers
½ cup Hojiblanca olive oil
½ clove of garlic


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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