Hake fillet with cauliflower cream
4 servings
25 minutes
Hake fillet with cauliflower cream is an exquisite dish of Russian cuisine that combines the tenderness of white fish with the velvety texture of vegetable cream. Hake, known for its mild flavor, acquires an appetizing golden crust through proper frying. The slightly tangy cauliflower cream, thanks to apple cider vinegar, complements the fish with lightness and airiness. This dish is perfect for a light dinner or festive table, enhancing the meal with its elegant appearance. Green onions add fresh notes, while black pepper highlights the natural sweetness of the cabbage. This combination makes this recipe versatile—it can be served as a main dish or as a refined appetizer. The harmony of flavors and simplicity of preparation make it indispensable for lovers of healthy and delicious food.
1
Wash the cabbage and divide it into florets. Bring water with 2 tablespoons of vinegar and a pinch of salt to a boil, add the cabbage and cook for 4-5 minutes. Drain the water, reserving 2-3 ladles beforehand, and cool the cabbage under running water. Place it in a blender and chop with 2 tablespoons of oil, salt, and pepper to taste. While blending, add the water in which the cabbage was cooked until a smooth cream is achieved.
- Cauliflower: 1 piece
- Apple cider vinegar: 2 tablespoons
- Salt: to taste
- Extra virgin olive oil: 2 tablespoons
- Ground black pepper: to taste
2
Make diagonal cuts on the fish skin. Heat a non-stick pan and sprinkle with a pinch of salt. Place the fillet skin-side down and fry for 3-4 minutes on each side.
- Hake fillet: 400 g
- Salt: to taste
3
Serve the hake with cauliflower cream, garnished with sliced green onion tops and seasoned with black pepper.
- Green onion feathers: to taste
- Ground black pepper: to taste