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Hake with peach mousseline

Fish48 minutes2 people320 calories
1/52/53/54/55/5 (1.017 votes)
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By Alicia tomero

Hake with peach mouselina

This fish dish is a different idea that you will love. We will enjoy making a recipe made with peach muslin, a cream similar to mayonnaise, but with a different touch.

First we will make the muslin with a hand blender, where we will emulsify egg with oil and peach. Then we will place some hake loins on a tray with the muslin and we will let it gratin.

Finally we will fry some potato slices, where we will plate them with a beautiful presentation, with lamb's lettuce and the baked hake. It is an original recipe and with a special presentation and taste. To enjoy!

Hake with peach mouselina

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A delicious dish where we will taste the softness of the hake with a rich accompaniment of potatoes, lamb's lettuce and a peach mousseline. A different idea that you will love.

Hake with peach mouselina
  • Alicia tomero
  • Kitchen: Spanish, International
  • Recipe type: Fish
  • Calories: 320
  • Rations: 2
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 4 hake fillets
  • 1 egg
  • 1/2 peach in syrup
  • The juice of half a lemon
  • 2 medium potatoes
  • Olive or sunflower oil for the muslin
  • 4 fists of canons
  • Sal Island
  • Fresh parsley to garnish (optional)
  • Pink salt with rosemary to decorate (optional)

Preparation

  1. Chop the peach and put it in a container to beat with the hand blender. We shred it.

  2. Add the juice of 1/2 lemon, 1 egg and a pinch of salt. We beat it again and we will add the oil in the form of a thread, little by little. At the same time that we beat, we will make enveloping movements from the bottom up, like when we make mayonnaise. It has to be emulsified and beaten.

  3. In a baking dish, add a thin layer of oil. Place the hake loins skin down and season with salt. Add the muslin on top and put it to gratin in the oven at 200 ° for 8 minutes.

  4. Peel and wash the potatoes. Cut them into rings and heat oil in a frying pan. When it is hot, carefully add the potatoes and let them fry until golden brown. Drain and place them on a plate.

  5. At the time of plating we will look for a nice plate for the presentation. We place a base of potatoes with a beautiful shape. Add a couple of lamb's lettuce fists and place two hake loins on top. Garnish with a little chopped parsley and pink salt with rosemary.


Discover other recipes of: Less than 1/2 hour, Fish, Recipes without Thermomix, Traditional

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