Today we prepare in Bezzia una receta que bien podrías incorporar esta semana a tu menú semanal: Hake on cauliflower cream and potato. A light recipe that combines a good amount of vegetables with white fish such as hake.
For this recipe we have used frozen fish fillets, a great resource with which we can prepare an endless number of perfect recipes for the day. But not only for day to day, since you will need little to adapt this recipe to a party table.
Can't think of how to do it? You just have to get a little more creative with the decoration by adding, for example, dehydrated black olives (you can do it in the microwave) and chopped and substituting the chopped almonds by pine nuts or garlic oil for one of basil.
Ingredients for 3
- 6 hake fillets
- 200 g raw cauliflower
- 1 small potato
- 250 g whole milk
- 100 g of water
- 5 g olive oil
- Salt, black pepper and nutmeg to taste
- Garlic flavored oil
- Almonds
Step by step
- For prepare the cauliflower cream and potato, cut the potato and cauliflower into cubes and put them in a saucepan. Pour the milk and water and bring to a boil and then cook over medium heat for 20 minutes.
- After this time crush the mixture adding the olive oil, salt, nutmeg and pepper to taste and keep warm.
- Then prepare the hake, steamed, grilled or baked with a little salt and olive oil for 12 minutes at 180ºC.
- While the hake is done, toast the almonds in a frying pan. A few minutes, stirring constantly so that they do not burn but do acquire a nice golden color. Once achieved, remove from heat and reserve until serving time.
- When serving, place on the bottom of the plate. a generous ladle of cream of cauliflower, on top of 2 hake fillets and decorate with the garlic oil and the chopped almonds.
- Enjoy the hake fillets on cauliflower cream and hot potato.