Kokotxas’ hake cheeks in green sauce
Wild asparagus 0.5 kg
Tempura 0.15 kg
For the hake:
- Clean the hake cheeks by removing any excess bones and cut off any unwanted skin off with scissors. Dry and salt them.
- Make garlic oil without browning the garlic.
- Lightly flour the hake and place them in the oil with the skin side down.
- Add a little fumet and leave to cook for thirty seconds, covered.
- Remove from the heat and stir the sauce off the heat to emulsify.
For the egg cooked at a low temperature:
- Cook the egg with the shell on at 65 ºC for 23 minutes and set it aside.
- When serving, gently crack the egg in a bowl and place it in the middle of the hake when serving up.
For the wheat in tempura:
- Peel the wheat and scald it in salted water.
- Prepare a tempura and leave it to rest in the fridge until serving.
- To serve, fry the wheat in the tempura, drain the oil and place on the plate to decorate.
- Place the hake on the plate and add the egg to the middle of the plate.
- Place the wheat tempura on one side of the plate.
- Sprinkle the plate with chopped parsley.
Nutritional information (1 portion)
Fiber 5.17 g
Saturates 5.0 g
Monounsaturated fatty acids 16.32 g
Polyunsaturated fatty acids 3.6 g
Cholesterol 229.85 mg
Calcium 140.1 mg
Iron 3.44 mg
Zinc 1.45 mg
Vitamin A 211.03 ug
Vitamin C 43.52 g
Folic acid 135.69 ug
Salt (Sodium) 1675.5 mg
Sugars 9.89 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
- Aromatic herbs
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Milk, cream and derivatives
- Pasta, rice, flour and derivatives
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed