How to make
Peel and cut the potatoes into large strips. Add the spices, salt and olive oil and mix everything well.
Spread them in a thin layer in a baking pan, spray them with water and bake them until they aquire a golden brown color.
Meanwhile, start making the almond sauce. Chop the leeks, garlic, almonds and fresh parsley leaves for it. Fry them in 30 ml of olive oil (maybe a little more fat, at your discretion).
In the remaining olive oil, fry the baguette slices and crush them over the vegetables.
Add the bay leaf and after a minute pour the wine and cook for a while until the alcohol evaporates.
Pour the water and if desired you can add more for a thinner sauce. Reduce the heat so that it does not burn and leave it for 18 minutes. Meanwhile you need to cook the fish.
A well-cleaned hake, divided into two large and thick fillets, can be steamed or spread. Another option is to put the semi-cooked potatoes in the oven to cook for the remaining time. I steamed it for exactly 18 minutes, but for the thinner fillets the time should be reduced. I sprinkle it with just a little olive oil and salt.
Remove the prepared sauce from the heat and in its place heat a non greased pan and roast the almonds until they aquire a golden color. Transfer the sauce into a blender, remove the bay leaf and blend to the desired smoothness. You can leave it thicker or dilute it to make it more liquid. It is possible to liquidize it, but in this case there will be pieces of almonds, which is not fatal.
In the serving platter, place the baked potatoes, hake fillet and almond sauce. Sprinkle with roasted sliced almonds and serve.
Enjoy your meal! The hake with almond sauce and potatoes is very tasty.
