Make medallions are cut and they step on the fish fumet for 10 minutes.
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| Ingredients to make the oven hake with vegetable sauce: |
| 2 hake medallions per person fumet of fish 1 large glass of wine from cava 1 teaspoon of sugar 200 gr of manchego cheese or parma 3 tablespoons of oil 2 lemons butter steamed potatoes 2 peppers incarnados vegetable sauce 3 large white onions 8 tender garlic 10 carries 3 mature tomatoes of medium size fumet of fish 100 gr of fresh mushrooms 100 gr of serrano ham or country 1 spoonful teaspoon of paprika 6 juniper balls, some white pepper grains |
Ingredients to make the oven hake with vegetable sauce:
2. In a medium-sized saucepan, the cava is poured and allowed to reduce for 2 minutes, before adding sugar, vegetable sauce, lemons juice and half of cheese.
3. It is boiled for 15 minutes, adding at the last moment a splash of raw oil and a pinch of butter.
4. It is not necessary to link the mixture, it will be enough to be thick.
5. Salsa preparation: mushrooms are boiled with a little water, drain and sauté.
6. They must be reserved to incorporate them later into the sauce.
7. Once the fish fumet is cast, vegetables are introduced, previously chopped, and boil.
8. Next they are removed from heat, drain and sauté, reserving them until the sauce links.
9. On the other hand, it is sauté in oil, over low heat, the ham.
10. The paprika is added and later the juniper and pepper balls, previously crushed with a few drops of oil, and withdraws.
11. A little water is poured below, stir well and mix with vegetables and mushrooms.
12. This prepared by the crusher is passed before joining cava.
13. hake is arranged in individual oven sources, if possible oval, surrounded by steamed potatoes.
14. It bathes with sauce, some butter nuts are distributed above, sprinkle with the remaining cheese and bake for 10 minutes, without gratin.
15. After removing the sources, hake with roasted and cut peppers can be adorned in elongated strips.
