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Merluza a la Sidra | Hake in Fine Cider Sauce
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30 min
Quick
Knuspr-Küche
Merluza a la Sidra ist ein unvergleichlicher Klassiker aus dem grünen Norden Spaniens: Zarter Weißfisch, sanft pochiert in einer herbstlichen Apfel-Cidre-Sauce mit feinen Zwiebeln und frischer Petersilie. Ein leichtes und zugleich wunderbar aromatisches Hauptgericht für Genießer.
Preparation method
Preparation
Pat the fish dry, cut into portion-sized pieces, and lightly season both sides with sea salt and pepper. Then dust lightly in wheat flour, gently tapping off any excess.
Finely dice the onion and garlic cloves. Peel, core, and slice the apple into thin wedges. Finely chop the fresh parsley.
Cooking & Braising
Heat the olive oil in a large pan over medium heat. Sear the floured fish fillets briefly for about 2 minutes on each side, then remove and set aside.
Chef's tip
Traditionally in Asturias, tart, unsweetened cider is used. It gives the sauce its signature delicate freshness and pairs perfectly with the mild white fish.
Fresh baguette or crusty rustic bread pairs wonderfully with this to soak up every drop of the aromatic sauce.
Ingredients
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