Orio refers to the original cuisine technique of the Basque Country, based on the mixture of vinegar, parsley, garlic and cayenne if you like spicy. Make is one of the most appreciated fish worldwide, since we can get it throughout the year and its price is not usually very high. In addition, it provides important nutrients, such as proteins, vitamins and minerals, and very few calories. For all these reasons, it is so common to find an infinity of recipes with this product. The recipe that we are going to show in Recipesgatis is a succulent typical dish of the Basque Country, very simple to prepare and delicious. It is cooking in the oven and its caloric contribution is quite low, so, in short, it is a plate of 10. Do you want to know the step by step? Keep reading and learn with us how to hake the Orio.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 Cena | 🤯 Difficulty |
| Ingredients to hake the Orio: |
| 8 Make fillets without skin or thorns (thick) 1 piece of mimplotado 3 cloves of garlic 2 large potatoes 1 handful of fresh parsley 1 small glass of apple vinegar 1 cayena dry 1 jet of oil from oil Oliva Virgen Extra 3 Pellizcos of salt 1 glass of white wine 1 small glass of sunflower oil for fry |
| ADDITIONAL CHARACTERISTICS: Middle, little spicy cost, |
Ingredients to hake the Orio:
1. Peel and cut the potatoes into quite thick slices, put oil to heat and fry them, but only browning them on the outside so that they have just done in the oven. Keep the high heat to get this, take them out and leave them on a plate with paper paper.
2. Cut the pepper in fine strips and the garlic cloves in slices, add them to the pan with a cayenne if you want your hake recipe to the Orio to have a spicy touch. Saute for 3 minutes, stirring to brown everywhere and withdraw.
Trick: put the oven to 180 ºC with heat up and down.
3. Place the potatoes in a baking sheet, pour the white wine and put on the hake fillets without skin or thorns.
4. Pour a thread of olive oil on hake fillets, take the tray at both ends and move it slightly so that the oil is distributed and mixed with the wine. Bake the hake for 15 minutes.
5. put the garlic and pepper safrito on fire. Pick the parsley, mix it with the vinegar, add it to the sauce and let it boil for 1 minute. Then turn off the fire.
6. After the 15 minutes of cooking of hake, distribute the anterior stirrite on it, add some salt pinches above and cook the hake to the urio 10 more minutes. Watch the oven so that it does not stay without juice.
7. Ready to serve! You can accompany your dish with a large salad of green sprouts with cucumbers in vinegar, Basque piperrada, roasted sticks and a good txakolÃ. You and yours will be delighted with this hake recipe to the very nutritious and delicious urio.
