Fillets of Hake with a Garlic Emulsion and Hojiblanca Oil Sauces

Filetes de Merluza con Alioli

Servings: 4

Prep Time: 45 min. [PT45M]

Cook Time: 1 hr. 15 min. [PT1H15M]


1 3/4 lb fillet of hake (whiting)
1 3/4 cups Hojiblanca olive oil
1 head garlic
3 egg yolks
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
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


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.

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