A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Merluza a la Gallega | Galician Hake
(0)
35 min
Quick
Gurkerl Küche
Merluza a la Gallega ist ein traditionsreiches Juwel der galicischen Küstenküche: Zarter weißer Fisch wird schonend pochiert und auf feinen Erdäpfeln angerichtet, vollendet mit der unverwechselbaren Ajada – einer warmen Sauce aus Olivenöl, goldbraunem Knoblauch und feinstem Paprika.
Preparation method
Preparation
Peel the potatoes and cut them into slices about 1 cm thick. Peel the onion and cut it into rings. Peel the garlic cloves and cut them into thin slices. Wash the parsley, shake dry, and chop finely. Pat the fish fillets dry and cut them into portions.
Cooking & poaching
In a wide pot, bring plenty of water to a boil with 1 tsp salt, the bay leaves, and the onion rings. Add the potato slices and gently simmer over medium heat for about 12–15 minutes until almost cooked through.
Reduce the heat so that the water is only gently simmering and not boiling vigorously under any circumstances. Carefully place the fish pieces on top of the potatoes and onions. Cover and poach gently for about 6–8 minutes until the fish is juicy and flaky.
Chef's tip
When poaching, make sure that the water is never at a rolling boil – this ensures the fish stays wonderfully tender and juicy.
Always remove the pan from the heat before stirring in the paprika powder, as paprika powder burns quickly at high temperatures and turns bitter.
Ingredients
Discover also
We Also Recommend
Show all
40 min
Quick
Shrimp Risotto
Gurkerl Küche
Tuna Tapas with Quail Eggs
Gurkerl Küche
Salmon with Maple Syrup Glaze | Maple-glazed Salmon
Gurkerl Küche
Baked Herb Salmon with Parmesan Sauce
Gurkerl Küche
Shrimp Salad with Avocado
Gurkerl Küche
Cod on Lemon Risotto with Arugula
Gurkerl Küche
