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Hake with peas, cockles and EVOO caviar

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Ingredients for four people

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  • 4 hake loins
  • 300 gr of fresh peas
  • 1 spring onion
  • 1 bunch of parsley
  • 300 gr of fresh cockles
  • Pea shoots
  • EVOO caviar
  • Salt
  • Black pepper
  • EVOO

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Ingredients per al Lluç amb pésols de Vanesa Bustos

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Elaboration:

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  • Wash the cockles with fresh water and put them in a bowl with cold water and a handful of salt and leave them for an hour in the fridge to expel any sand they may have.
  • Cut the spring onion and sauté it in a pan with olive oil and a pinch of salt. Before it begins to take on colour, add 150 gr of peas, cover it with water and cook for 3 minutes.
  • Add a few sprigs of fresh parsley, salt and pepper and blend until creamy.
  • Open the steamed cockles in a saucepan with a lid. Strain the cooking broth and add it to the pea cream.
  • Scald the rest of the peas (150 gr) for a couple of minutes, drain them and stop cooking with cold water or water and ice so that they maintain their intense green colour.
  • Cook the hake in a pan or griddle with a few drops of olive oil, salt and pepper, until juicy.

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Wash the cockles with fresh water

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Chainring mounting:

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  • Serve the hake on a base of pea cream. Add the scalded cockles and peas, heating them just before serving.
  • Finish the dish with some pea shoots and EVOO caviar on the hake.

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EVOO caviar Pobill Ecològics – Vanesa Bustos

[/vc_column_text][vc_single_image image=”7541″ img_size=”full” alignment=”center” style=”vc_box_shadow” ovic_custom_id=”ovic_custom_632c7959e2af5″ css_desktop=”.vc_custom_1663856663264{margin-bottom: 20px !important;}” hidden_markup_01=”” hidden_markup_desktop=”” hidden_markup_laptop=”” hidden_markup_tablet=”” hidden_markup_ipad=”” hidden_markup_mobile=””][vc_column_text ovic_custom_id=”ovic_custom_632c7959e2af6″ css_desktop=”.vc_custom_1663856821216{margin-bottom: 20px !important;}” hidden_markup_01=”” hidden_markup_desktop=”” hidden_markup_laptop=”” hidden_markup_tablet=”” hidden_markup_ipad=”” hidden_markup_mobile=””]

Finish the dish with EVOO caviar on the hake

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