Hake with apples and cider sauce | Merluza a la sidra
Apple trees and therefore cider production is traditional all over the North of Spain. Spain as a country uses every alcohol we produce apart for drinking it we use it for cooking. Cider is no exception and makes fantastic sauces with a hint of acidity.
INGREDIENTS
4 x 150g loins of hake
100ml of olive oil
4 garlic cloves, thinly sliced
1 onion, finely chopped
1 leek, finely choipped
1tsp dried flaked chipotle
2 tbsp of flour (any kind)
1 litre fish stock
10 shreds of saffron (optional, but is nice if you have it)
1 tea spoon of salt
100ml of cloudy cider
2 green apples, into thin wedges
On a pot over medium heat gently fry the onion and leek for 15 minutes until transparent.
Increase the heat to high and add the garlic, chilli, salt, white pepper powder, flour and saffron threads and stir it for 2 minutes.
Pour the cider and reduce to a third while stirring. As it thicken pour the fish stock slowly, a ladle at a time to form a sauce without lumps until you have used all the fish stock. Add the apples and simmer for 20 minutes until soften.
On a separate non-stick frying pan over high heat, drizzle some olive oil and cook the seasoned hage fillet skin side down for about 4 minutes until the skin is crispy.
Bring the loins of hake skin side up into the sauce, remove from the heat and let it cook with the residual heat.
Serve in individual plates with a small drizzle of extra virgin olive oil and some finely chopped chive. Enjoy!
