Pan-fried hake fillet with tomato, olive oil, tomato and chives
Ingredients
For
4
personnes
- 4 pieces of hake, weighing 250g each
- 4 slices of country bread
- 1 bunch of spring onions or tender onions
- 1 dl of full-flavoured olive oil
- 1 bunch of chives
- 2 tomatoes
- 1 lemon, juiced
- 1 clove of garlic
- Salt and freshly ground pepper
Tip
Choose an extra virgin olive oil from: PDO Aix-en-Provence, PDO Vallée des Baux-de-Provence, PDO Nîmes, PDO Haute-Provence, PDO Provence, Aglandau variety, Picholine, ...
Instructions
- Remove the hake fillets from their packaging – or ask your fishmonger to do so – and place them on kitchen paper; set aside in a cool place.
- Fry the slices of bread in olive oil, then rub them with the garlic clove.
- Blanch the tomato to remove the skin, cut it into quarters, remove the seeds, and crush the tomato before spreading it over the slice; dice the other tomato into small cubes – these will be used for the tomato vinaigrette. Wash the spring onions and slice them finely.
Cooking and finishing touches
- In a non-stick frying pan, fry the hake fillets without adding too much oil, and season with salt and pepper. The skin of the hake should be nicely browned; turn the fillets over and remove them from the pan. Please note that hake is a delicate fish, so use a spatula to remove it from the pan.
- Place the hake fillets on the slices of tomato bread and add the finely sliced spring onions.
- Mix together the olive oil, lemon juice, finely chopped chives and diced tomatoes, then pour the mixture over the hake fillets.
Tip
Choose an extra virgin olive oil from: PDO Aix-en-Provence, PDO Vallée des Baux-de-Provence, PDO Nîmes, PDO Haute-Provence, PDO Provence, Aglandau variety, Picholine, ...
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.
If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.
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