Recipe
for :
This
recipe for Hake Bilbaina has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Orce
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
it!
If
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
entitled Jamon
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
Hake, readily available and a very tasty fish. Hake
is very popular in Southern Spain and although a little
expensive (per kilo) you immediately realise why after
sampling an expertly cooked tender fillet. This recipe
is very simple, packed with Spanish flavour but also
leaves the fish to do what it does best and that's taste
fantastic!
Ingredients
for Hake Bilbaina
2 hake fillets
1 bay leaf
2 tbsp good sherry
vinegar
3 garlic cloves (crushed)
3 tbsp Fino sherry
10 Tomatoes (quartered)
Olive oil
Parsley to garnish
How
to make Hake Bilbaina
To
cook Salsa:
- Lightly
fry garlic and bay then add the tomatoes and cook
for 10 - 15 minutes.
-
Deglaze with sherry and vinegar then reduce and gently
simmer to keep warm.
To
cook fish:
-
Place the fillets skin side down into a hot frying
pan of olive oil and fry for a minute or so until
skin is crispy.
- Transfer
to a tray and place into a hot preheated oven and
bake for 3 - 4 minutes
- Serve
immediately with the salsa beside the fillets and
garnish with parsley.
Serves
2
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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