The coasts of Patagonia offer to the world the black hake, one of the queens of the southern seas. Its grilled loin goes very well with the chimichurri of citrus.
for 2 portions
| 60 g. | MINI LEEKS |
| 10 cc. | BALSAMIC VINEGAR |
| n/a | THYME |
| n/a | SALT |
| n/a | PEPPER |
| n/a | OLIVE OIL |
| 300 g. | BLACK HAKE |
| n/a | FLOUR |
| 100 g. | SQUASH |
| 60 g. | CHERRY TOMATO |
| 20 g. | PORTOBELLO MUSHROOMS |
| 20 g. | CHAMPIGNON MUSHROOMS |
| 100 g. | POTATO |
| 60 g. | ZUCHINI |
Put salt and pepper on the black hake and flour. Remove the excess of flour and seal on a grill till getting doneness. Put thyme on the hake’s slab and add balsamic vinegar. If necessary take to oven at 200°C. Whiten the potatoes and squashes till they are tender. Then display on grill with the rest of the vegetables and brown.
It is advisable to flour fatty fishes like the black hake, in order to protect them from temperature and that this fat won’t burn, getting a bitter flavor. Do not make abrupt temperature changes, nor beat, to avoid cracking.
With a skin darker than the usual ones, their loins are meaty, almost like mother pearled. They are tasty and of a special texture, and require very few cooking to keep their qualities.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
Learn more about the original book.
About the book