Longline hake encocao, peanut with its quinoa couscous and vegetables
By Alex Clavijo
2 h
1 raciones
Difficulty:
Alta
Ingredients
Encacao
- Coconut milk 1 small jar
- Spring onion 1 piece
- Leek ½ piece
- Mild fumet ½ liter
Fish
- Longline hake 200gr
- Plantain leaves 2 leaves
Quinoa couscous
- Quinoa 100gr
- Spring onion 1 piece
- Small zucchini 1 piece
- Leek ½ piece
- Mild fumet ½ liter
- Butter 50gr
- Chives ½ bunch
- Cilantro 5 gr
Encacao
- We make a sauce with the vegetables and a clove of garlic, add the coconut milk a little fumet rectify salt, pepper cook about 20 minutes and grind.
Fish
- Clean the fish and sear just a little on the skin very little. Cut the banana leaf, put some sauce on the base, place the fish with salt and pepper, wrap and steam in a bamboo pot for 4 minutes and it is ready.
Quinoa couscous
- Fry the vegetables and a little butter, then fry the quinoa for a couple of minutes and add the fumet and let it cook for about 15 minutes, remove from the heat, let it cool a little, add a little butter, chopped chives and coriander.
Alex Clavijo
I am a very demanding cook who will keep working to achieve my goals, both professional and personal. I always seek out the finest tools to pursue my activities and Bergner is right there, ready...
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