A dish with which César, our chef, Enjoy it both in its preparation and we serving itIt holds the secret of lthe most original and Mediterranean cuisine With this dish, you'll surprise your guests. Fish, due to its unique characteristics, isn't an easy ingredient to serve at a catered banquet. It has to be cooked to perfection, retaining all its nutrients and properties, as well as maintaining the ideal temperature. We love serving seafood dishes because we've mastered the cooking techniques, and they deliver exceptional flavor for our customers.
Ingredients (remember that we give the weight per person):
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1/2 liter of olive oil with 0.4 acidity
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160 grams of cleaned hake loin
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50 grams of chocolate
And for the garlic of the viña:
- -30 grams of rustic bread
- -20 grams of garlic
- -20 grams of pepper
- -20 grams of tomato
- -15 cl of olive oil
Preparation:
We'll cover the hake fillets with oil and poach them (you know, lots of patience and very low heat, don't fry them) for about 7-8 minutes. Wrap the cuttlefish in cling film, roll it up, and put it in the freezer. That way, nice and cold, you can easily cut it into very thin strips. Sauté this cuttlefish in olive oil over high heat for a minute.
To make the garlic of the viña Cook the tomatoes in water and remove them. Then, raw and in very small pieces, mix the pepper, garlic, cooked tomato, and crumbled and ground bread, and mix everything with the water from cooking the tomatoes. Mix everything well and then pass it through a mortar or blender.
The finishing touch will be the presentation of the dish: On a bed of garlic from the viña Place the cuttlefish noodles on a plate and top them with a fillet of hake. We guarantee your guests won't forget their host.