Hake Loin with Boletus and Tomato confit

Arturo Garre

Chef Arturo Garre

Chef Arturo Garre

Ingredients

  • 180 g Hake Loin
  • 50 g Boletus Edulis
  • 50 g Tomatoes
  • Extra virgin olive oil
  • Oregano
  • Salt, Black Pepper, Sugar
  • 3 green Asparagus

Preparation

Confit de sliced Boletus in a vacuum bag with olive oil, steam at 82ºC for 30 minutes in air-o-steam, chill in air-o-chill and reserve.

Salt the hake and Steam in delta cooking in air-o-steam, Delta 20º until the probe takes 52ºC. Chill in air-o-chill and reserve.

Confit the tomatoes in a sauce pan with olive oil for 15 minutes, finish with oregano, salt, a bit of sugar and black pepper.

Steam the asparagus at 100ºC for 5 minutes, chill in air-o-chill and reserve.

Regenerate the hake with de boletus and the asparagus in air-o-steam, Combi cycle at 130ºC 30% of humidity for 6 minutes.

Solutions used

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Hake Loin with Boletus and Tomato confit 2016-10-24T08:15:20+02:00 Electrolux Professional