Mix the cilantro and lemon zest with the water, blend and steep, cold, for 12 hours.
Vacuum seal each filet individually in bags with two tablespoons of the cilantro lemon infusion and salt to taste.
Cook in a bain-marie or steam oven at 60 0C/1400F for 15 minutes (50 0C/1220 F center temperature).
Whip the egg yolk with the warm water and lemon juice in a bowl inside a bain-marie (Induction Kenwood) until pale yellow in color. Slowly pour in the hazelnut oil, stirring continually to emulsify. Add the ground toasted hazelnuts and salt.
Once the hake is cooked, open the bags, collect the liquid contents and combine with the sauce. Mix well.
Reduce the Grenache in a small saucepan until it has the density of syrup.
Assemble the dish by spooning the hazelnut mayonnaise into the center of the plate and topping it with a hake filet. Encircle it with a ribbon of Grenache reduction. Garnish with a few cilantro leaves and mustard flower petals.
This is directly cooked hake, similar to poaching. We achieve a very precise doneness that makes the fish silky and gelatinous. At the same time, cooking it sous-vide more intensely locks in the cilantro and lemon peel flavors.
2/5 cup water 1 egg yolk
zest of 1 lemon 1 tbsp. warm water
1 tsp. freshly ground cilantro 1 tbsp. lemon juice
1 cup hazelnut oil
1 oz. ground toasted hazelnuts
4 hake filets, 51/3 oz. each
1 cup Grenache
mustard flower petals
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (63g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 49 (75%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 52.4mg||16 %|
|Sodium 4.2mg||0 %|
|Potassium 109.6mg||3 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 2.9g|
|Protein 2.1g||3 %|
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Calories per serving: 65
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