Seared Hake with Piquillo Pepper Cream and Parsley Cauliflower Rice

Instructions

1. 1

   1. Pat the hake fillets dry with paper towels and season both sides with 4 g (about 3/4 tsp) salt, black pepper, sweet paprika, and lemon zest. Set aside while you prepare the remaining components.

2. 2

   2. Cut the cauliflower into florets and pulse in a food processor until it resembles rice. If it is already grated, loosen it with your hands to prevent clumps.

3. 3

   3. In a large skillet, heat 15 ml (1 tbsp) olive oil over medium heat. Add half of the shallot and 2 finely chopped garlic cloves. Cook for 1 to 2 minutes until fragrant, without letting them brown too much.

4. 4

   4. Add the processed cauliflower and cook for 5 to 6 minutes, stirring often, until tender but still slightly firm. Add half of the chopped parsley and 15 ml (1 tbsp) lemon juice. Adjust with a pinch of salt and remove from the heat. Keep warm.

5. 5

   5. For the piquillo pepper cream, place the piquillo peppers, the remaining shallot, 1 garlic clove, vegetable broth, heavy cream, and the remaining 15 ml (1 tbsp) lemon juice in a blender. Blend until completely smooth.

6. 6

   6. Pour the blended mixture into a small saucepan and cook over medium-low heat for 5 to 7 minutes, stirring, until slightly thickened. Stir in 15 g (1 tbsp) butter and mix until melted. Taste and adjust with salt if needed. Keep warm over very low heat.

7. 7

   7. Heat a large oven-safe skillet over medium-high heat with the remaining 30 ml (2 tbsp) olive oil. Once hot, add the hake fillets and sear for 2 minutes on the first side.

8. 8

   8. Flip the fillets, add the remaining 15 g (1 tbsp) butter to the skillet, and cook 1 minute more while basting the fish with the melted butter. If the fillets are thick, finish cooking in a preheated oven at 200 °C / 400 °F for 3 to 5 minutes, until the fish is just opaque and flakes easily. If they are thin, finish cooking in the same skillet for 1 to 2 additional minutes.

9. 9

   9. To serve, divide the parsley cauliflower rice among the plates, place a hake fillet on top, and spoon the warm piquillo pepper cream around or over the fish.

10. 10

    10. Finish with the remaining chopped fresh parsley and serve immediately.