There are many hake recipes that we have made in all these years, and there are also many Asturian recipes that we have prepared. Combining the best of both worlds, we bring you this Asturian hake recipe, which is perfect for eating fish and shellfish at any time of the year And that it is capable of standing up to Roman hake, hake in green sauce, hake in Bilbao sauce or Galician hake.
In this case we are going to make it with hake, but you can use another fish that you like, we are also going to prepare a very simple steamed garnish with some vegetables, but if you want you can also add potatoes, apple, mussels, clams, prawns…
You can also decide if you prefer to use natural cider or sparkling cider, that depends on taste. The recipe key will be in leave a well-coated sauce that we can also finish off as hake in baked cider, which will give very good results if we lightly gratin it.
If we go, if you don’t like hake or you don’t have it on hand (it can also be made with frozen hake), you can also make this recipe with cod, with bonito, with tuna, with emperor, with swordfish, with sole and rooster , with sea bream, viceroy… Any type of cut fish, be it fillets, loins, slices, supreme… It will be well received
Season the hake on both sides. Seal the slice of hake on both sides so that they take on a bit of browning but raw insideremove and reserve.
Julienne the onion and garlic and poach over medium-low heat, without color in the same pan and oil where we sealed the hake. After 20 minutes, when they are transparent and well poached, add the cider and let it evaporate the alcohol, add the cream and let it boil for at least 5 minutes.
Blend the whole with a mixer arm or a food processor. Put the crushed sauce back in the pan, put the slice into the sauce and let the whole cook, moving the pan from time to time, about 10 minutes.
Chop the leek, carrot and green beans very finely. Steam for 3 minutes and serve as a garnish for the hake with maldon salt.
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With what to accompany hake to Asturian cider
This recipe for hake in cider is perfect for a second course in a matter of minutes at any time of the year, if we accompany it with a simple side dish like the one we suggest, an easy salad or an appetizer, we have a super balanced menu in a very short time.
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