How to make
Preparation: Light the fire so that the grill is ready when the hake needs to be cooked.
Chop the onion very finely and fry it, until it has softened and is semi-cooked, on low to medium heat. Add the garlic, also finely chopped and stir for 1-2 minutes.
Pour the white wine and leave it reduce by almost half.
Meanwhile, in a separate pan, fry the slice of bread in the remaining olive oil. Transfer it into a mortar, by breaking it into pieces, along with the almonds, also cut into pieces, for easier crushing. Add a pinch of salt and crush everything well.
Add the fish broth to the onion and garlic and once it boils, pour the crushed almonds and bread. Boil for about 5 minutes, season with salt and black pepper, then blend for a finer sauce if you like.
Chop the fresh parsley and sprinkle. Cover with a lid to keep the sauce warm while you prepare the hake.
Drizzle the fish cutlets with the juice of 1 lemon (if desired, a little more) and rub them with a little salt. Leave them for 15 minutes.
Place the grill 6″ (15 cm) away from the heat and grill the cutlets for 5-6 minutes on each side.
Serve them, by pouring the warm sauce (about half a ladle) on the bottom of each plate and placing a piece of hake on top.
Enjoy your meal!
