Gourmet recipes

Hake from Vilanova Donostiarra-style with Forvm Cabernet Vinegar  

Type of plateFish
Time60′
Portions4
Type of vinegarCabernet Sauvignon
DifficultyMedium

Ingredients
4 hake loins  
Fish Broth
4 cloves of garlic
4 small boiled potatoes 
4 piquillo peppers
Olive oil 
Forvm Cabernet vinegar
Avgvstvs LOOK white wine
Salt and sweet pepper  
1 small chilli pepper 
Chopped parsley

ELABORATION

  1. En una cassola amb oli fregiu els alls laminats, el bitxo, el pebrot del piquillo i les patates prèviament bullides tallades per la meitat.
  1. In a pan with oil, fry the sliced garlic, chilli, piquillo peppers and the previously boiled potatoes cut in half.
  2. Once they have browned, add a splash of white wine and a splash of Forvm Cabernet vinegar. Add the hake loins and then the fish stock without covering them.
  3. Add salt and sweet pepper and the chopped parsley. 
  4. Bake in the oven at 180°C for 10 minutes. 

Recipe created by Vell Papiol restaurant.