Roasted hake fillets with pumpkin purée

60 min
Type of dish: Fish
Cuisine type: Basque cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Hake 1.0 kg
Garlic, bulb 2.0 ud
Green pepper 0.2 kg
Red pepper 0.2 kg
Courgette 0.05 kg
Potatoes 0.1 kg
Cabbage 0.1 kg
Olive oil 0.1 l
Leek 1.0 ud
Parsley 5.0 g

For the hake:

  • Clean the hake and ration it in 180g supremes.

For the garnish:

  • Cook the baker’s potatoes with onions and green peppers cut into julienne strips in mild olive oil, once cooked, drain the fat.
  • Roast the red pepper in the oven, peel and slice into discs.
  • Sautee mushrooms cut into julienne with garlic.
  • Grill some courgette slices.
  • Blanch cabbage cut into julienne, cool, drain and sauté with garlic.
  • Salt.
  • Assemble a mille-feuille starting with the baker’s potato and place the rest of the vegetables in a harmonious way, set aside.

For the sauce:

  • Make a pumpkin cream.

For the decoration:


  • Sear the hake on the griddle and finish in the oven at 180 ºC.
  • At the same time bake the vegetable mille-feuille to heat it up.
  • Place a base of pumpkin cream on the plate.
  • Place the vegetable mille-feuille onto the plate and the hake on top of the cream.
  • Decorate with leek and fried parsley.
Nutritional information (1 portion)
Fiber 15.17 g
Saturates 5.32 g
Monounsaturated fatty acids 23.6 g
Polyunsaturated fatty acids 4.3 g
Cholesterol 107.35 mg
Calcium 359.82 mg
Iron 23.23 mg
Zinc 2.0 mg
Vitamin A 419.98 ug
Vitamin C 171.67 g
Folic acid 335.6 ug
Salt (Sodium) 551.09 mg
Sugars 33.58 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.