merluza y pollo hake fish | roasted crispy chicken skin |
vegetable purée | ajada sauce | cassava
Selected Chef Sandro Aguilera , Restaurant Terra Bangkok for Premium Food
Ingredients
Ingredients for 10 People
- 2.5 kg Hake (Merluza)
- 4 garlic cloves
- 250 gr olive olive oil
- 20 gr sweet paprika
- 200 gr cassava (yuca)
- 60 gr fish stock
- 100 gr water
- 4 gr cuttlefish ink
- 200 gr chicken skin
- Vegetable purée
Instructions
For the Ajada
- Cook garlic cloves in a pan with the olive oil.
- When the garlic cloves start to soften, lower the heat and cook slowly for another 30 minutes.
- Allow the garlic cloves to cool, then put them in a vacuum bag to infuse for 24 hours.
- Pass the juice through a chinois then heat in a pan, adding paprika.
- Strain and keep only the upper part of the liquid.
For the Cassava
- Peel and cut cassava in irregular pieces to resemble chopped wood.
- Cook cassava in salted water for 6 minutes then remove from water.
- Put the boiled cassava in a pot with fish stock and cuttlefish ink and cook slowly until soft.
- Once the cassava has absorbed the colour and is cool, finish in the oven at 60-80 C for 10 minutes, or until it looks like burnt wood.
For the Hake
- Roast chicken skin in the oven at 180 C until golden brown.
- Scale and clean the hake, remove the fillet from the bone. Keep the bone for future use. **if you are not a chef, try the frozen Bacalao
- Portion the fish into 50 gr pieces, drizzle on olive oil and season with salt and pepper.
- Place the fish fillets in a tray and cover them with chicken skin.
- Put the fillets in the oven at 180 C until the fish is fully cooked and chicken skin looks nice and crispy.
- Plate the fish with the chicken skin next to the pure and the cassava and add a little Ajada on top.
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