Hake in squid sauce with pilaw rice garnish

60 min
Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Fish
Fish
Molluscs
Molluscs
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
No. 3 frozen hake 1.25 kg
Table salt 5.0 g
Onion 0.2 kg
Green pepper 0.01 kg
Carrots 0.01 kg
Tubo de calamar "Peludin" congelado 0.1 kg
White wine 0.05 l
Squid ink 0.01 kg
Fumet 0.75 l
Creamed corn 0.01 kg
Rice pilaf 5.0 ud
Onion 0.05 kg
Green leek 0.5 ud
Parsley 0.0 g
Fish heads and bones 0.2 kg
Water 0.75 l
Elaboration

For the black sauce:

  • Cut the onion into julienne strips, the carrot into a fine half moons, the garlic into strips, and the green pepper into rings.
  • Soften the vegetables in their order of hardness (first the onion, carrot and garlic, then the green pepper), Once softened remove any excess oil and add the white wine, red wine and fumet.
  • Leave to cook and then blend and sieve.
  • Add salt and bind with cornstarch.

Preparation of the fish:

  • Preparing the fish
  • Griddle the hake.
  • Place a little sauce in a pan, and place the seared hake on top. Bring to the boil to finish off cooking the fish.
  • Garnish: Pilau rice with fumet.

SET UP

Place the fish on the plate, cover with the sauce and serve with the rice.

Nutritional information (1 portion)
Fiber 10.55 g
Saturates 2.77 g
Monounsaturated fatty acids 9.87 g
Polyunsaturated fatty acids 2.89 g
Cholesterol 80.06 mg
Calcium 367.25 mg
Iron 6.08 mg
Zinc 1.46 mg
Vitamin A 348.6 ug
Vitamin C 80.61 g
Folic acid 285.46 ug
Salt (Sodium) 887.45 mg
Sugars 23.95 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.