BAKED HAKE WITH PIQUILLO PEPPERS SAUCE AND SWEET SMOKED PAPRIKA POWDER "LA CHINATA"

By Prensa 16 de diciembre de 2013 Leave a comment Go to comments

In order to conclude our Christmas menu, under the campaign motto “This Christmas you a have a new guest at your table”, NETASA, family-owned business based on Plasencia in Spain, ends it with another great main course: “Baked Hake with Piquillo Peppers sauce and Sweet Smoked Paprika Powder”. This is a culmination for a comprehensive menu in which the Smoked Paprika Powder “La Chinata” in its different varieties is one of the main ingredients.

 

Used by international chefs

Smoked Paprika Powder “La Chinata” is being used by some of the main international chefs, appearing on different TV shows, such us Jamie Oliver, Gordom Ramsay, the Spanish José Andrés and Rick Stein.

 

BAKED HAKE WITH PIQUILLO PEPPERS SAUCE AND SWEET SMOKED PAPRIKA POWDER "LA CHINATA"

 

INGREDIENTS FOR 4 PEOPLE:

1 Hake of 2 kg. approximately.

2 Onions.

2 Cloves of garlic.

Fresh oregano.

Virgin olive oil.

Salt.

 

FOR THE PIQUILLO PEPPERS SAUCE:

6 Piquillo peppers.

2 Ripe tomatoes.

1 Clove of garlic.

1 Spoon of Sweet Smoked Paprika Powder "La Chinata".

200 ml. of liquid cream.

Virgin olive oil.

Salt and black pepper grinded.

 

FOR THE GARNISH:

2 Medium marrows.

6 Ripe tomatoes.

Olive oil.

Salt.

 

ELABORATION:

 

FOR THE PIQUILLO PEPPERS SAUCE:

We peel and cut into sheets the garlic clove, we cut into stripes the piquillo peppers, and we cut into pieces the tomatoes. We fry it all with a little bit of olive oil for 20 minutes on a moderate heat.

We add the liquid cream, the Sweet Smoked Paprika Powder "La Chinata" and we use more salt and pepper if it is necessary. We let it cook on a low heat fot 20 more minutes.

Withdraw from the fire, triturate with the turmix and then filter with a Chinese strainer. Reserve the sauce.

 

FOR THE GARNISH:

We clean and cut into thin slices the marrows and the tomatoes.

We place the slices around a tray with vegetable paper, making a rectangle. We add a pinch of salt and olive oil, and we cook it in the oven for 6 or 7 minutes at 180º. Carefully withdraw the vegetable paper from the tray, leaving the slices of marrows and tomatoes as they are.

 

FOR THE HAKE:

We clean the entrails, the scales and the fins from the hake.

We obtain two entire fillets by removing the central thorn. We sprinkle them with a little bit of salt.

We peel the onions, cut them into stripes and fry them until soft.

We place the inferior fillet of the hake over an oven tray with vegetable paper, and we cover it with the fried onion and a little bit of olive oil, then we place above the other fillet and a little bit more of olive oil. We cook this in the oven for 12 minutes at 180º.

Withdraw from the oven and, carefully, move the hake to the marrows and tomatoes tray, placing it in the middle of the rectangle.

We peel the garlic and cut them into sheets, then we fry them lightly and add them above the hake.

Finally we heat up the sauce and we must serve the dish straightaway. 

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