This hake with a pistachio crust is one of those dishes that surprises with its contrast of textures: the tender and juicy meat of the fish with the crunchy and aromatic pistachio crust. The rosemary honey glaze adds a subtle floral sweetness that completely elevates it.
Mediterranean
Hake with pistachio and rosemary honey crust
Hake loins with a crunchy crust of crushed pistachios and rosemary honey glaze. Elegant recipe ready in 30 minutes.
- Spain
- MAIN COURSES
- Light
- High protein
- Low sugar
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 300 kcal
- Protein 36 g
- Fiber 1.5 g
- Carbohydrates 10 g
- Fat 12 g
- Sodium 280 mg
Story behind the dish
Preparation
Hake with pistachio crust and rosemary honey is a preparation from Spain with easy difficulty. Reserve about 33 minutes in total (15 for mise en place and preparation, 18 for cooking). Follow the 8 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 hake loins (180 g each).
- Have ready: 80 g peeled raw pistachios.
- Have ready: 2 tablespoons of honey.
- Have ready: 1 teaspoon dried rosemary.
- Have ready: 1 tablespoon of olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Preheat the oven to 190°C
Preheat the oven to 190°C. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
-
Grind the pistachios until coarse breadcrumb texture; mix…
Grind the pistachios until coarse breadcrumb texture; mix with lemon zest. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Mix honey with rosemary and 1 teaspoon of oil
Mix honey with rosemary and 1 teaspoon of oil. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Season the loins with salt and pepper; place on oven tray
Season the loins with salt and pepper; place on oven tray. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Paint the surface with rosemary honey
Paint the surface with rosemary honey. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cover with the pistachio crust, pressing gently
Cover with the pistachio crust, pressing gently. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bake 15-18 min until crust is golden brown
Bake 15-18 min until the crust is golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Serve with green salad or sautéed asparagus
Serve with green salad or sautéed asparagus. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Serve immediately after resting: the temperature contrast enhances aroma and texture.
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