Gastronomixs

Hake steamed in citrus flavours

The hake is first cured 'classically' with salt and lemon and then steamed over a water bath with lush citrus tones. 

Hake steamed in citrus flavours

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Ingredients

1

 

hake (900-1500 g)

 

 

salt

1

 

preserved lemon

 

 

kaffir lime leaves

 

 

lemongrass

 

 

lemon thyme

Preparation method

  • Peel the preserved lemon with a vegetable peeler and cut the peel into very fine strips.
  • Mix with the required amount of salt.
  • Salt the hake with the lemon salt and leave to infuse for 24 hours. This makes the hake firm and gives it flavour.
  • Prepare a water bath with water, lemon thyme, lemongrass, and kaffir lime leaves.
  • Steam the hake over the water bath for 12-15 minutes.

Serving suggestions

  • As a component in a main course with parsley potatoes.
  • As a component in an entremets or a main dish with a component of quinoa or couscous.
  • As a component in a main course with pilaf or risotto.

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