COOKING EVERY FISH IN THE WOLRD 🐟 🌎 • Episode 15 - European Hake • BIN: Merluccius merluccius Fr: Colin / merlu GER: Hechtdorsch / Seehecht IT: Nasello ESP: Merluza / pescada CRO-SRB: Oslić • Fish: Fin & Flounder Hackney Veggies: Andreas of Chelsea • One hake, three delicious, easy and quick recipes for cooking at home: roasted fillets with anchovy-butter, saddle / loin à la Bordelaise (this dish is a children’s favourite meal) and kokotxas with fish cheeks al pil pil. This video has everything, modern British cuisine, classic French cooking and Spanish delicacies! • Ingredients (serves 2): Roasted fillets: 2 x 150-200g fillets 150g softened butter 4 chopped anchovies Chopped parsley Loin: 1 x 400g saddle of hake 40g panko 4 minced shallots 1 grated garlic clove 100ml white wine Splash of lemon juice Kokotxas: 10 x fish throats 150ml olive oil 5 sliced garlic cloves 1-2 red chillies Chopped parsley • Recipe: 1. Prep and fillet the fish as shown in this reel. 2. Fillets: combine the butter, anchovies and parsley and spread evenly over one fillet (skin side down). Place the second fillet on top (skin side up) and tie together with kitchen twine. Fry over medium heat for 2 minutes on each side and finish roasting in the oven for a further 4-5 minutes. 3. Loins: sweat the shallots and garlic, add the white wine and lemon juice and reduce until almost all liquid has evaporated. Add the panko, parsley and season to taste. Spread evenly over the to op the fish loin. Roast in the oven at 180C for 20 minutes. 4. Kokotxas: gently heat the olive oil over medium-low heat and cook the garlic ang chilli until the garlic starts to take on colour. Remove the veggies and add the kokotxas. Gently cook until the fat starts to come out. Return the garlic and chilli, add the parsley, season and move the pan around to emulsify the rendered fat with the oil to obtain a velvety sauce. Enjoy! • #easyrecipe #simplerecipe #quickrecipes #healthyrecipes #delicious #deliciousfood #recipe #recipeshare #homecook #homecooking

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