Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the black garlic purée by mashing 4 cloves of black garlic with 100 grams of boiled and peeled potatoes, 1 tablespoon of olive oil, and a pinch of salt until smooth.

2. 2

   Season 360 grams of hake fillets generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper on both sides.

3. 3

   Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until shimmering, then carefully place the hake fillets skin-side down.

4. 4

   Pan-sear the hake fillets for 4 minutes until the skin is crispy and golden, then flip them and cook for another 3 to 4 minutes until cooked through.

5. 5

   While the fish cooks, sauté 1 finely diced shallot in 1 tablespoon of olive oil in a separate small saucepan for 2 minutes, then deglaze with 60 milliliters of dry white wine and reduce by half.

6. 6

   Stir in 2 tablespoons of freshly chopped cilantro and 1 tablespoon of fresh lemon juice into the wine sauce, then whisk in 1 tablespoon of cold unsalted butter to emulsify and create a glossy sauce.

7. 7

   To serve, spread half of the black garlic potato purée onto each plate and carefully place one pan-seared hake fillet on top, then spoon the white wine and cilantro sauce over the fish.