A San Sebastian favourite.
Hake Cooked Basque Style with Garlic & Sauce Romesco, by Mitch Tonks
Ingredients
Method
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To make the sauce Romesco
Put the almonds and soaked chillies into a food processor and pulse until roughly chopped. Be careful not to blitz them too fine as you wantto keep the base of the romesco quite chunky.
Add the garlic, roasted peppers, paprikas, chilli powder and pulse again to combine.
Finally, add the vinegar, olive oil and a good pinch of sea salt. Pulse again to produce a thick sauce that is neither too chunky of too smooth.
Set aside while you prepare the Hake fillets.
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To make the Basque style Hake
Preheat your oven to 200C/Gas Mark 6
Take a good non stick pan, we like to use our Netherton Foundry castiron skillet. To the pan add a drizzle of oil. Once the oil is super hot add the hake fillets skin side down. Cook for around 2-3 minutes until the skin has crisped up, then flip over and transfer the pan to a hot oven. Roast the fish for about 5 minutes until just cooked through.
Whilst the hake is roasting put the olive oil, sliced garlic, finely sliced dried chilli and pinch of salt into a small pan and place over a medium heat. Cook gently stirring occasionally to distribute the garlic and chilli, as soon as the edges of the garlic begin to turn golden remove from the heat and allow to cool slightly, add a splash of sweet vinegar and a sprinkling of the chopped parsley.
Remove the hake from the oven, put a fillet on each plate, then immediately spoon a little garlic sauce over each piece of fish and serve with a spoon of the Romesco sauce.
