European Hake

BIN: Merluccius merluccius
Fr: Colin / merlu
GER: Hechtdorsch / Seehecht
IT: Nasello
ESP: Merluza / pescada
CRO-SRB: Oslić
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Ingredients (serves 2):

Roasted fillets:
2 x 180-200g fillets
150g softened butter
4 chopped anchovies
Chopped parsley

Loin:
1 x 400g saddle of hake
40g panko
4 minced shallots
1 grated garlic clove
100ml white wine
Splash of lemon juice

Kokotxas:
10 x fish throats
150ml olive oil
5 sliced garlic cloves
1-2 red chillies
Chopped parsley
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Recipe:

1. Prep and fillet the fish as shown in this reel.

2. Fillets: combine the butter, anchovies and parsley and spread evenly over one fillet (skin side down). Place the second fillet on top (skin side up) and tie together with kitchen twine. Fry over medium heat for 2 minutes on each side and finish roasting in the oven for a further 4-5 minutes.

3. Loins: sweat the shallots and garlic, add the white wine and lemon juice and reduce until almost all the liquid has evaporated. Add the panko, parsley and season to taste. Spread evenly over the top of the fish loin. Roast in the oven at 180C for 20 minutes.

4. Kokotxas: gently heat the olive oil over medium-low heat and cook the garlic and chillies until the garlic starts to take on colour. Remove the veggies and add the kokotxas. Gently cook until the fat starts to come out. Return the garlic and chilli, add the parsley, season and move the pan around to emulsify the rendered fat with the oil to obtain a velvety sauce. Enjoy!