Almond-crusted hake fillet and quinoa pilaf with almonds
List of ingredients
Serves four
4 hake fillets
4 portions of quinoa
1 clove of garlic
1 tbsp of lemon juice plus the juice of an orange
A little melted butter
3 leeks, white parts only
200g slivered almonds
250ml vegetable stock + 125ml water
Parsley
Sommelier’s tip
A young Chablis
The almonds bring crunch to the tender and yielding hake flesh, with a subtle touch of citrus. This dish requires a lively and vigorous wine and a Chablis from a recent vintage would bring all the qualities required.
Method
Preheat the oven to 180°C.
Arrange 100g of almonds on a plate. Brush one side of the fish fillets with melted butter and press into the almonds. Place in a baking dish, almond side up. Sprinkle with the citrus juices, season with salt and pepper, and bake for 20 minutes.
Thinly slice the leeks and fry with a drizzle of olive oil. After five minutes, add the quinoa and garlic. Season with pepper and add the water and hot broth. There is no need to add salt as the stock is already salted. Bring to a boil, then reduce the heat and cover for 15 minutes, until all the liquid has been absorbed.
Let stand for a few minutes. Meanwhile, lightly toast the remaining almonds and coarsely crush. Fluff up the quinoa with a fork, add the chopped parsley and almonds, and serve with the fish.
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