Hake with pear and turron cream sauce

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Recipe for hake in pear and turron cream

Prepare this irresistible hake in cream, where the freshness of the fish is combined with creaminess, offering a unique sensation.

And don’t forget the star ingredient: Delaviuda turron!

The classic Delaviuda tender and crunchy turrons will be the centrepiece of this dessert:

  • Time: 30 minutes
  • Servings: 4
  • Difficulty: Low

Ingredients:

  • 50 g Delaviuda crunchy turron
  • 50 g Delaviuda tender turron
  • 4 fresh hake fillets
  • 2 ripe apples, peeled and cored
  • 200 ml fish stock
  • 100 ml cooking cream
  • 10 g butter
  • 3 g salt
  • 3 g parsley leaves

Instructions:

  • In a frying pan, add 10 g butter, 20 ml white wine, 20 ml fish stock, 2 sliced pears, 50 g tender turron, 10 g chopped crunchy turron and cook for 6 minutes until reduced and crushed.
  • On a plate, lay a base of sliced pears, place the 2 baked hake medallions on top of the pears and pour the pear and turron cream on the plate.
  • Crumble the crunchy turron on top and finish by decorating with a little chopped parsley.

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