Hake Filled with Piquillo Peppers and Served with Scallion Coulis

Merluza Rellena con Pimientos del Piquillo y Coulis de Cebolleta

Servings: 6

Prep Time: 60 minutes [PT60M]


1 hake weighing 4-1/2 lbs.

1/2 cup olive oil for frying

1 tbsp extra virgin olive oil, Arbequina variety



2 young scallions

For the sauce:

8 canned piquillo peppers

4 tbsp vegetable water

salt and pepper


Wash the hake and cut into two loin fillets. Cut these into pieces 3"x2" (2 per person). Season with salt and pepper.

make a sauce by blending the piquillo peppers with the vegetable water. Place in a pan and heat until all the vegetable water has evaporated. Transfer to cling film and roll up, forming a roll 0.8" in diameter. Refrigerate. Remove the film and fill the hake with the pepper sauce. Roll up the fish pieces and tie with string.

Heat the oil in a skillet over medium heat. Dip the hake rolls in flour and fry to seal well. Then transfer to the oven at 350 degrees F to cook for 5 minutes. Leave to stand for 2 minutes then cut off the string.

To prepare the coulis, separate the white and green parts of the scallions. Blanch both parts and cut the white part into two. Dry the white part and sear on the hot plate or griddle. Blend the green part with a little of the water used for blanching and the Arbequina olive oil.

To serve, place a little bit of the scallion coulis on the base of the plate, then add the hake and the seared scallion.

Recipe courtesy of Spain GourmeTour magazine

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