Young hake with vegetables and paprika mayonnaise
Total time50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 22 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Hake young hake, trimmed; about 1.5 kg whole 750 g
- Red onion 200 g
- Carrot 200 g
- Potato peeled 500 g
- Fish stock 300 ml
- Mayonnaise shop-bought, made with pasteurised egg 60 g
- Vinegar 10 ml
- Sweet paprika 2 g
- Extra virgin olive oil 40 g
- Parsley 4 g
- Salt to taste 2 g
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Method
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Slice the red onion and cut the carrot and potatoes into thin sticks about 5 mm thick. Heat the oil in a wide frying pan, add the vegetables and some salt. Cover and cook over a medium-low heat for 20–25 minutes, turning carefully, until the potatoes are tender.
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Mix the mayonnaise with the sweet paprika and vinegar. Cover and refrigerate while you cook the fish.
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Divide the young hake into 4 boneless portions and season lightly with the remaining salt. Heat the fish stock in a shallow casserole, add the fish and cover. Cook without a vigorous boil for 6–8 minutes, depending on thickness, until the centre reaches 63°C.
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Divide the vegetables and drained fish between four plates. Boil the pan juices for 2–3 minutes to concentrate them and spoon a little over the vegetables. Finish with the paprika mayonnaise and chopped parsley.
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