Ingredients
| Ingredient | Quantity |
|---|---|
| Hake fillets | 300g |
| Shelled hazelnuts | 50g |
| Lime | 1 |
| Butter | 30g |
| Sage leaves | 4 |
| Sea salt | To taste |
| Freshly ground black pepper | To taste |
Instructions
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Begin by preparing the hake fillets: cut each filet into 3 pieces to create bite-sized portions. Once all the fillets are cut, set the pieces aside and refrigerate them while you prepare the other components.
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Toast the shelled hazelnuts in a dry pan over medium heat. Once they are golden and fragrant, remove from the heat, set aside, and allow to cool.
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For the seasoning, take a non-stick pan and melt the butter over medium-low heat. Add the fresh sage leaves, letting them infuse the butter as it melts.
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Once the butter has melted and the sage has released its flavor, carefully add the hake bites to the pan. Grate the zest of half of the lime directly into the pan, and then squeeze the juice of the whole lime over the fish. Allow the fish to cook until it is just tender and golden brown on all sides.
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Once the hake is cooked, plate the pieces by carefully transferring them with a spoon, making sure to drizzle the pan juices over the top.
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Retrieve the cooled hazelnuts, chop them roughly with a knife, and sprinkle them generously over the hake bites.
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For the finishing touch, add a final sprinkle of lime zest on top of the dish.
Serve immediately, and enjoy this delightful combination of tender fish, crispy nuts, and fresh lime!
Tips
- Ensure the hazelnuts are cooled completely before chopping, as this will give them a perfect crunch without turning soft.
- You can also add a touch of extra lime zest at the end for a brighter, more citrusy flavor.
