Delicooks

Home > Recipes > Second Courses > Hake and prawns with garlic sprouts

Second Courses

Hake and prawns with garlic sprouts

Sea and land = original flavours from earth

By Your email (*) print


Hake and prawns with garlic sprouts

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
3 €
Method:
25 min min.
 
 

Iker Erauzkin

Read interview with:

Ingredients

    • 4 thick hake medallions
    • 1 bunch garlic sprouts
    • 1 hot pepper
    • 1 dash olive oil
    • Iberian ham, 50g
    • 12 large prawns

Method

  1. In a frying pan, with a pinch of salt and a drizzle of olive oil, sear the hake - cover with a lid to speed up cooking.
  2. This should take about 5-6 minutes. Turn over the hake and continue to cook.
  3. Peel prawns and saute with a splash of olive oil, chilli pepper, chopped garlic sprouts.
  4. Remove from heat add the ham. Remove the spine from the hake and serve with the saute.

Tip

Tug on the backbone of hake to check if it’s cooked: if the hake is ready it will come out easily. If not, continue cooking.

Comments

*Name, e-mail and comment fields are required

*incorrect e-mail

Error sending comment. Please try again later.

Thanks. Your comment will be published as soon as validated.

Let us know your opinion

(*) Required fields

close

Send to a friend

Hake and prawns with garlic sprouts

Send to a friend, fill the form

Error sending comment. Please try again later.

*Name, e-mail and comment fields are required

*incorrect e-mail

*incorrect e-mail

Search for recipes

buscar

[more search options]

Search with Google

Recipes

Vegan recipies

Vegan recipies

Vegan recipies, without ingredients that involve animal suffering.

Guest chef

Different menus from guest chefs

Different menus from guest chefs

Our guest chefs bring you their unique and personal take on food.

HEALTHY LIVING

Macrobiotics

Macrobiotics

Macrobiotics is a way of life and because of that it explains the basic aspects according to our personal needs in harmony with nature.

Style

Sweet ideas for your table

Sweet ideas for your table

A delicious gift for your friends

Products

Papaya

Papaya

Tasty, nutritious and light, can be used fresh, in salads and desserts...

People

Jordi Roca

Jordi Roca

Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.

Summer fruits · Delicious salad dressing for summer salads · A passion for vegan desserts · Autumn vegtables · Great 10 minute recipes · Vegetarian delights for healthy living · Spice up your taste buds with Bembi · Bounce into form with a Spring menu · Where beer is not the beer · Mediterranean cooking with seasonal produce · Low-calorie recipes · Tapas all year round · Cutting edge Catalan cooking · Gluten - free diet · Interview with top chef Carme Ruscalleda · Recipe ideas for great desserts · Desserts by Jordi roca · Tapas route around Barcelona