ORIO-STYLE HAKE WITH PANADERA POTATOES

CategoryDifficultyBeginner
Total Time45 mins

   4 PAX - Time 45 min.  

Utensils: Oven and tray, Saucepan, Knife

See recipe in PDF or print



INGREDIENTS

 800 g Deboned hake (or 1.1 kg with bones)
 4 g Medium peeled potatoes (500 g)
 2 Medium onions (200 g)
 4 Cloves of garlic
 Sal
 Pebre
Pairings:


ELABORATION

1

Cut the hake into 4 portions (boneless fillets or round steaks with bones)

2

Cut the potatoes into rounds, julienne-cut the onions and salt and pepper.

3

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).

4

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.

Sauce Orio:
5

Put the Pons Arbequina Family Selection Oil along with the garlic slices on low heat.

6

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.

Finishing touch:
7

When the hake has finished cooking in the oven, dress it with the orio sauce and a drizzle of Pons Chilli Infused Oil.

Observations:
8

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

 800 g Deboned hake (or 1.1 kg with bones)
 4 g Medium peeled potatoes (500 g)
 2 Medium onions (200 g)
 4 Cloves of garlic
 Sal
 Pebre
Pairings:

Directions

1

Cut the hake into 4 portions (boneless fillets or round steaks with bones)

2

Cut the potatoes into rounds, julienne-cut the onions and salt and pepper.

3

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).

4

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.

Sauce Orio:
5

Put the Pons Arbequina Family Selection Oil along with the garlic slices on low heat.

6

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.

Finishing touch:
7

When the hake has finished cooking in the oven, dress it with the orio sauce and a drizzle of Pons Chilli Infused Oil.

Observations:
8

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.

ORIO-STYLE HAKE WITH PANADERA POTATOES

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