Hake is one of our favorite fish for its versatility, for its price, for being very easy to find and also for being quite easy to eat. However, hake also has its small considerations when it comes to cooking.
generally considered a pretty bland fish In terms of flavor, the reality is that hake wins a lot depending on the preparation, being by itself a fish with not much flavor.
However, there are many hake recipes that we have made at DAP over all these years and the reality is that it is a pretty noble fish that gives us a lot of play in the kitchen, as happens with hake in green sauce, fried hake, Bilbao-style hake or hake casserole.
Unfortunately, it is a fish that if we cook it in simpler ways, grilled, steamed or baked it won’t taste as much and he is going to need a lot of your accompaniments. Luckily the chef Angel Leon, Known for running the Aponiente restaurant (three Michelin stars in El Puerto de Santa María) he has a homemade, easy and cheap secret to make hake much tastier with hardly any effort.
In this case, what the chef del mar proposes is that we make a small cure of hake in coarse salt. To do this, all you have to do is place the boneless and clean hake in a bowl or on a tray, and cover it generously with coarse salt.
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Just seven minutes of rest are needed, as the chef from Cádiz explained in a presentation with Estrella Galicia’s Cerveza 1906, where later we must completely remove the excess salt and we will have a perfect hake for steaming without having to give up flavor.
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