Hake is one of the valuable commercial fish species, an inhabitant of the North Sea, Atlantic, and South American water expanses. The largest individuals in length reach at least a meter, and weigh about 10 kg. The fish meat is white, elastic, extremely tasty. Therefore, they prepare the hake both in its entirety and in a form cut into portioned pieces. It is great for a variety of dishes: soups and fish soup, fricassee and fondue, frying in a pan, skewer, wire rack; for baking and stuffing. It goes well with cayenne pepper, herbs, garlic and mustard.
Fish sauce
For a garnish for such fish, cooks traditionally offer boiled and sliced eggs, sorrel or nettle puree, sautéed onions or cracklings. However, hake with olive sauce is considered a special culinary delight. How to cook this dish and a few more equally tasty, you will learn if you read the article to the end. Are you ready? Then we start with the main thing - with gravy for fish. To make the hake with olive sauce tender, you need a jar of quality pitted green olives in the marinade. If it is too salty, the olives will have to be slightly soaked in milk - approximately the same as we do with herring. Pour them into a blender and chop. Or do it manually. Finely chop a bunch of green basil or sage, add to olives. Add vegetable oil (about 7-9 tablespoons or a little more - this should be determined from the consistency of the product), from 3 or more (to taste) tablespoons of vinegar, 2 teaspoons of mustard. Beat the ingredients thoroughly with a whisk until smooth. Try and improve the recipe to your taste. At the very end, you can slightly salt and add
cayenne pepper. Or garlic - for the thrill. This is how simple dressing for the Hake with Olive Sauce dish is done.
Filet roasting
Now it's time to start the actual fish. Peel it from the husk, gut it, wash it, cut it into portions, rinse it again, pat it with a towel. Sprinkle the fillet with lemon juice and let it soak in the meat. And then get wet with napkins, cover the pieces with mustard, add salt. Fried hake (with olive sauce) with a crispy crust. So beat the egg, pour a little flour and breadcrumbs separately into a bowl. Roll the fillet thoroughly in flour, egg and breadcrumbs and send to a frying pan with butter. Fry fish on both sides - first, to make a crust, over high heat, then make it quieter and simmer until cooked. Put the meat on a heated dish, pour the dressing and serve. As you can see, such a
fried hake with
green sauce is not difficult to prepare, and the taste is refined, noble. No wonder the dish is held in high esteem by lovers of
Mediterranean cuisine!Hake piquant
Naturally, the proposed option for heat treatment of fish is not the only one. In cooking, there are at least a dozen ways to cook such a delicacy as hake with olive sauce. Recipes vary in ingredients and proportions - depending on the characteristics of a particular national cuisine. However, try another refueling option here - spicy, original and also very tasty! You will need juice from 2 lemons (freshly squeezed) for sauce, 100 g of
olive oil, a little - about 2 tablespoons of hot water, a bunch of parsley, 2-3 cloves of garlic, salt. Preparing a sauce like mayonnaise. First, beat the filtered juice with a blender or whisk, pour in water, pour a teaspoon of salt. Stir the mass and begin to whisk again. Then add a little oil. The main thing - do not stop working with a whisk. When all the oil is in the sauce, and he gets the consistency of the emulsion, chop the garlic, put in the dressing, if necessary, add salt. Salt the hake fillet, roll in flour and paprika and fry in oil, in which pre-steamed a couple of cloves of garlic with bay leaf and peas of allspice - for an appetizing, spicy aroma of meat. Pour the fish sauce and eat with pleasure!
Tomato sauce
However, an excellent dressing for fish of this species is not only on an olive basis. Do you know how to cook hake with
tomato sauce so that it is simply impossible to tear yourself away from it? Then listen! Fry portioned fillets in one of the ways described above. Place the fish on a dish so that the pieces are in one layer. In vegetable oil, let the onion cut into half rings until transparent. Add sweet and sour ketchup, salt, a little water and simmer the sauce until a little thick. Open a jar of canned pineapple. Slice fruit mugs into slices. Put them on the fish, fill with cooled sauce and put in the refrigerator for soaking for a day. After - enjoy!