Orio-style hake with panadera potatoes

Difficulty: Beginner · Total time: 45 min · Servings: 4

Utensils: oven and tray, saucepan, knife

Ingredients

• 800 g deboned hake (or 1.1 kg with bones)
• 4 medium peeled potatoes (500 g)
• 2 medium onions (200 g)
• 4 cloves of garlic
• 100 ml dry white wine
• 25 ml Selección Familiar Arbequina EVOO
• 6 ml Chilli-Infused Olive Oil
• 10 ml Bittersweet Wine Vinegar - Vermouth
• Salt
• Pepper

Pairing: Sisquella · Flocs Rosé.

Method

1. Cut the hake into 4 portions (boneless fillets or round steaks with bones).
2. Cut the potatoes into rounds, julienne-cut the onions and season.
3. Put the potatoes and onion in a pan in the oven at 180 ºC with the white wine and 5 ml of Selección Familiar Arbequina EVOO for about 40 minutes (cover with tinfoil if it toasts too much).
4. When the panadera potatoes and onion are cooked, browned and dry, add the seasoned hake with the skin facing down and bake for 8-10 more minutes.

Sauce Orio

5. Put the Selección Familiar Arbequina EVOO with the sliced garlic on low heat.
6. When the garlic begins to brown, add the Vermouth Vinegar, immediately turn off the heat and cover the pot. Allow the vinegar to evaporate.

Finishing touch

7. When the hake has finished cooking, dress it with the orio sauce and a drizzle of Chilli-Infused Oil.

Notes

• Be extremely careful when pouring the vinegar into the oil with the garlic, as splashing may occur. Have the lid and/or anti-burn gloves prepared ahead of time.