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Hake with pear and turron cream sauce

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

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

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.

Delaviuda Recipes

Hake with pear and turron cream sauce

Recipe for hake in pear and turron cream

Delaviuda Recipes

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