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Grilled Hake fillet with tomato & courgette concasse over a bed of Carrot Puree & sautee Artichoke
Ingredients
2
x
280g
hake
fillets,
descaled
and
pinned
4
x
tbsp
Olive
Oil
black
pepper
and
sea
salt
2
x
clove
of
Garlic,
finely
sliced
Juice
of
half
a
lemon
A
pinch
of
Hot
Paprika
Fresh
Thyme
to
garnish
2
large
artichokes
(about
1
pound
each)
2
tablespoons
butter
Ctnd.
Recipe
supplied
by
Cooking
Holiday
Spain
your
gastronomic
and
culinary
specialist
in
Costa
del
Sol
Mediterranean
cooking
classes
-
Wine
tastings
-
Spanish
Wine
tour
-
Gastronomic
week
end
7
days
Cooking
Holidays
Private
and
personalized
Gastronomic
tours
-
Luxury
wine
excursions
-
Tapas
Tour
Malaga
Jerez
sherry
excursion
Ronda
wine
tour
-
Private
Chef
Service
Mlaga,
Marbella,
Andalucia,
Spain,
Costa
del
Sol
Pgina
1
For
the
carrot
Puree
1
carrot,
peeled
and
chopped,
boiled
until
tender
and
drained
1
tbsp
butter
2
tsp
olive
oil
salt
and
freshly
ground
black
pepper
For
the
tomato
&
courgette
concasse
3
Tomatoes
1
Courgette
6
cups
water,
or
enough
to
cover
tomatoes
Preparation:
Artichoke
Rinse
artichokes
under
cold
water,
and
use
a
sharp
knife
to
cut
the
top
1/3
off
of
each
one.
Trim
the
stems
to
about
1
inch,
and
remove
the
smaller
leaves
from
around
the
base.
Use
scissors
to
remove
any
remaining
leaf
tips.
Cut
each
artichoke
in
half
from
the
bottom
to
the
top,
then
use
a
spoon
to
scrape
out
the
hairy
choke.
Rinse
again
to
remove
any
residual
hairs.
Melt
the
butter
in
a
large
skillet
over
medium
heat.
Add
the
garlic,
and
saute
for
about
1
minute
to
flavor
the
butter.
Arrange
artichoke
halves
cut-side
down
in
the
skillet.
Saute
for
about
5
or
10
minutes,
or
until
lightly
browned.
Reduce
heat
to
low,
and
pour
in
about
1/4
cup
of
water,
cover,
and
let
steam
for
15
to
20
minutes,
or
until
the
artichokes
are
tender.
A
fork
should
easily
pierce
the
stem.
For the carrot Puree For the carrot pure, place the cooked carrot into a food processor with the butter and oil. Season, to taste, with salt and freshly ground black pepper and blend until smooth. Reserve and heat gently before serving the hake.
Recipe supplied by Cooking Holiday Spain your gastronomic and culinary specialist in Costa del Sol Mediterranean cooking classes - Wine tastings - Spanish Wine tour - Gastronomic week end 7 days Cooking Holidays Private and personalized Gastronomic tours - Luxury wine excursions - Tapas Tour Malaga Jerez sherry excursion Ronda wine tour - Private Chef Service Mlaga, Marbella, Andalucia, Spain, Costa del Sol
Pgina 2
For
the
tomato
&
Courgette
concasse
Bring
a
saucepan
of
water
to
a
boil.
Core
out
the
stem
of
the
tomato
by
circling
the
tip
of
a
paring
knife
around
the
stem
in
a
cone
shape.
Score
an
"x"
in
the
opposite
end
and
drop
the
tomato
into
the
boiling
water.
Blanch
for
about
30
seconds
to
1
minute,
until
the
skin
begins
to
peel
up
around
the
"x".
Remove
with
a
slotted
spoon
and
drop
into
a
bowl
of
ice
water
to
stop
the
cooking.
Peel
the
tomato
and
cut
it
in
half
crosswise.
Using
your
thumbs,
scoop
the
seeds
and
juices
out
of
the
crevices.
With
a
paring
knife,
slice
out
the
interior
membranes,
leaving
a
bowl-shaped
tomato
exterior.
The
exterior
and
interior
can
then
be
rough
chopped
or
diced
to
the
desired
size.
Slice
the
Courgette
in
thick
sliced
and
than
chop
them
in
little
square
excatly
like
the
tomatoes.
Add
to
the
tomatoes,
mix
well
and
reserve
untill
serving
time.
Hake Add 1 - 2tbsp of olive oil to your frying pan and heat until very hot. Season the Hake fillets with sea salt, freshly ground black pepper and the hot paprika. Lay the fish in the pan skin side down and fry for a minuet or two, and then add the 1 garlic. Keep frying until the garlic is golden brown with a sweet flavour, turn down the heat. Turn the fish after 3 minuets and cook it on the other side. Make sure the garlic does not burn. Remove the fish from the pan, to a serving dish. With the pan off the heat, add a good splash of your olive oil and a pinch of sea salt to the garlic juices left in the pan. The residual heat of the pan will be sufficient to warm it all through, there is no need to put it back on the flame. Add a good squeeze of lemon juice, give it all a good stir, then serve immediately over the carrot puree and artichoke, and top with the tomato and courgette concasse and finally garnish with the fresh thyme. Culinary regards and Enjoy it www.cookingholidayspain.com
Recipe supplied by Cooking Holiday Spain your gastronomic and culinary specialist in Costa del Sol Mediterranean cooking classes - Wine tastings - Spanish Wine tour - Gastronomic week end 7 days Cooking Holidays Private and personalized Gastronomic tours - Luxury wine excursions - Tapas Tour Malaga Jerez sherry excursion Ronda wine tour - Private Chef Service Mlaga, Marbella, Andalucia, Spain, Costa del Sol
Pgina 3