Català 4 PAX - Time 45 min.
Utensils: Oven and tray, Saucepan, Knife
INGREDIENTS
ELABORATION
Cut the hake into 4 portions (boneless fillets or round steaks with bones)
Cut the potatoes into rounds, julienne-cut the onions and salt and pepper.
Put the potatoes and onions in a pan in the oven at 180 °C with the white wine and 5 ml of Pons Arbequina Family Selection Oil for about 40 minutes (cover with tinfoil if it toasts too much).
When the panadera potatoes with onions is cooked, browned and dry, add the saltand- peppered hake with the skin facing down and leave for 8 to 10 more minutes in the oven.
Put the Pons Arbequina Family Selection Oil along with the garlic slices on low heat.
When the garlic begins to brown, add the Pons Vermouth Vinegar and immediately turn off the heat and cover the pot. Allow the vinegar to evaporate.
When the hake has finished cooking in the oven, dress it with the orio sauce and a drizzle of Pons Chilli Infused Oil.
Be extremely careful when pouring the vinegar into the oil with the garlic, as splashing may occur. Have the cover and/or anti-burn gloves prepared ahead of time.
Ingredients
Directions
Cut the hake into 4 portions (boneless fillets or round steaks with bones)
Cut the potatoes into rounds, julienne-cut the onions and salt and pepper.
Put the potatoes and onions in a pan in the oven at 180 °C with the white wine and 5 ml of Pons Arbequina Family Selection Oil for about 40 minutes (cover with tinfoil if it toasts too much).
When the panadera potatoes with onions is cooked, browned and dry, add the saltand- peppered hake with the skin facing down and leave for 8 to 10 more minutes in the oven.
Put the Pons Arbequina Family Selection Oil along with the garlic slices on low heat.
When the garlic begins to brown, add the Pons Vermouth Vinegar and immediately turn off the heat and cover the pot. Allow the vinegar to evaporate.
When the hake has finished cooking in the oven, dress it with the orio sauce and a drizzle of Pons Chilli Infused Oil.
Be extremely careful when pouring the vinegar into the oil with the garlic, as splashing may occur. Have the cover and/or anti-burn gloves prepared ahead of time.