Hake pil pil kokotxas, recipe for a special occasion
If you are already thinking about possible dishes for Christmas, take into account the recipe for hake kokotxas al pil pil. A very typical dish in the Basque Country that is consumed especially at parties like this, given the high price of this fine bite.
If you have never done pil pil, be a little patient since it is not a complicated sauce, but it is slightly laborious. Normally and traditionally it does not take parsley, but I must say that in all the restaurants where I have ordered kokotxas al pilpil, I did. So if you like it, put it on.
IngredientsFor 2 persons
- Hake Kokotxas 500 g
- Chilli 2
- Garlic cloves 2
- Extra virgin olive oil 30 ml
How to make hake kokotxas with pil pilDifficulty: medium
- Total time 20 m
- Elaboration 10 m
- Cooking 10 m
In a clay pot, preferably, or normally, abundant olive oil is heated. Lightly brown the garlic next to the chilli, and remove both to a plate. Once the kokotxas are clean, place them with the skin up in the saucepan and begin to wiggle it to the sides and in circular movements.
The oil should never boil. We will notice that it is at its point when small bubbles form around the kokotxas, this is the exact point of temperature that the oil must have and must remain so at all times.
We will remove the casserole from the heat, while we continue to stir so that the sauce bonds, as many times as necessary to prevent the oil from rising in temperature. If it goes down, we put it on the fire again until we see the bubujitas, and so on until we have the pil pil linked.
We serve immediately garnishing with garlic and chilli. The thickness of the sauce depends on the amount of oil you use and your taste. In my case, what I do is heat a lot of oil with the garlic and the chilli. Once hot, I remove part of a cup and add it and bind it to the sauce until it has the desired thickness.
With what to accompany the hake kokotxas to the pil pil
Hake pil pil kokotxas is an exquisite and delicate recipe. It has the small difficulty of the sauce, which is a bit complex if you have never done it, but the truth is that it is so rich, that it is worth trying at least once.none: Fish Vegetables And Legumes Meats And Birds