Panko and walnut crusted hake recipe on saffron background

When I feel like something crispy, I often turn to walnuts, which are always waiting for me lying in the same corner of the closet. This time I had fish to eat and a powerful craving for crunchy food, so I imposed a baked fish with a very crispy layer, and to get it, nothing better than my beloved nuts in combination with panko, a breadcrumb that never disappoints .

The result: a panko and walnut crusted hake on a saffron base to suck your fingers, a dish that highlights the softness of the fish at its point, contrasting with the crispness that covers it.

Ingredients for four people

800 gr. hake cut into four loins, 100 gr. walnuts, 100 gr. panko, white wine, 2 cloves of garlic, saffron, an onion, half a leek, extra virgin olive oil, water and salt.

How to make panko and walnut crusted hake on saffron background

We preheat the oven to 180º. Cut the leek and onion into thin slices and put them to sauté in a frying pan with a drizzle of oil. We toast 5 strands of saffron in a frying pan taking care not to burn them. Add the saffron to the pan, salt and cook for 15 minutes. Add a glass of white wine and let it reduce. Add a glass of water (100 ml) and cook for another ten minutes. We crush and pass the sauce through the Chinese.

We crush the walnuts in a mortar and mix them with the panko. We peel the garlic, crush it in the mortar and add it to the previous mixture, along with two tablespoons of oil and two tablespoons of water. Add parsley, stir until smooth and set aside.

We arrange the hake loins in a bowl, season them with salt and pepper, spread the mixture over the top and put in the oven for 25 minutes. We place each tenderloin on a saffron sauce base and serve.

Processing time | 60 minutes
Difficulty | low

Tasting

This recipe for hake in walnut crust and panko on a saffron base is a good second dish that does not require any garnish. A white wine will be the perfect complement. It can also be made with breadcrumbs or thick breadcrumbs.

Tags:  Fish Meats And Birds Vegetables And Legumes 

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