Fillets of Hake with a Garlic Emulsion and Hojiblanca Oil Sauces

Servings: 4

Prep Time: 50 min.

Cook Time: 66 min.

Ingredients:

1 3/4 lb fillet of hake (whiting)

1 3/4 cups Hojiblanca olive oil

1 head garlic

3 egg yolks

Salt

Pepper

Garlic oil sauce:

1/2 cup Hojiblanca olive oil

1 clove garlic

1 tsp pimentón, half hot, half sweet

Chive sauce:

Half bundle of chives

1 sprig parsley

1 tsp sugar

Salt

1/2 cup Hojiblanca olive oil

Black olive sauce:

1/2 cup pitted black olives

1 tbsp capers

1/2 cup Hojiblanca olive oil

Half clove garlic

Preparation:

Separate the cloves from the head of garlic and stew (rather than fry) in oil for 1 hour over a very low heat, at less than 212 degrees F. Remove from the heat, drain and use to garnish. Beat the egg yolks with a whisk in a thick-bottomed pan over a low heat until they double in size. Trickle in half of the oil used to cook the garlic (it should be almost cold) to make a mayonnaise-like emulsion. Season the hake with salt and pepper. Place in a greased ovenproof dish and cover with the garlic emulsion. Bake in the oven for 6 minutes until golden.

Garlic oil sauce: Fry the thinly sliced garlic, remove from the heat and add the paprika. Leave to stand then strain off the oil, leaving behind the sediment.

Chive sauce: Wash the chives and parsley, drain, then blend with the oil, sugar and salt.

Black olive sauce: Blend the pitted black olives with the capers, olive oil and garlic.

Spoon a little of each sauce onto the plates, then top with the golden hake fillets fresh from the oven.

Recipe courtesy of Spain GourmeTour magazine.