Merluza hervida con mayones - Boiled hake with mayonnaise
Merluza hervida con mayones Recipe from Uruguay with Apio | SEO Expert
Introduction
Merluza hervida con mayones, or boiled hake with mayonnaise, is a traditional Spanish dish that is simple yet delicious. The tender hake is boiled to perfection and then topped with creamy mayonnaise for a flavorful and satisfying meal.
History
This recipe has been enjoyed in Spain for generations, with its roots in the coastal regions where fresh hake is abundant. The combination of boiled fish with mayonnaise is a classic pairing that highlights the delicate flavor of the hake.
Ingredients
How to prepare
- Wash the hake and remove the fins. Use scissors to remove any external spine parts, while keeping the tail and head intact.
- Fold the fish by placing the tail in its mouth. Boil it in a large amount of water with celery, onion, carrots, salt, and the whole lemon with its peel.
- Cook for 15 to 20 minutes, then remove the fish from the broth.
- In the same water, boil the eggs and potatoes.
- Arrange the hake in the center of a dish, place the potatoes and hard-boiled eggs around it, and spread mayonnaise on top.
Variations
- Add chopped parsley or dill to the mayonnaise for a fresh herb flavor.
- Substitute the hake with another white fish such as cod or haddock for a different twist.
Cooking Tips & Tricks
Be sure to remove the fins and external spine parts of the hake before cooking to ensure a smooth eating experience.
- Boiling the fish with lemon, celery, onion, and carrots adds depth of flavor to the dish.
- Boil the eggs and potatoes in the same water as the fish for added convenience and flavor.
Serving Suggestions
Serve the boiled hake with mayonnaise with a side of crusty bread and a green salad for a complete meal.
Cooking Techniques
Boiling the hake ensures that it stays tender and moist, while also infusing it with the flavors of the broth.
Ingredient Substitutions
You can use store-bought mayonnaise or make your own at home for this recipe.
Make Ahead Tips
You can boil the hake and prepare the mayonnaise ahead of time, then assemble the dish just before serving.
Presentation Ideas
Arrange the hake, potatoes, and eggs on a platter and drizzle the mayonnaise on top for an elegant presentation.
Pairing Recommendations
This dish pairs well with a crisp white wine such as Albariño or Sauvignon Blanc.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.
Nutrition Information
Calories per serving
Calories per serving: 350
Carbohydrates
Carbohydrates: 25g per serving
Fats
Fats: 15g per serving
Proteins
Proteins: 30g per serving
Vitamins and minerals
This dish is a good source of vitamin C, potassium, and phosphorus.
Alergens
Contains eggs and mayonnaise, which may be allergens for some individuals.
Summary
This dish is a balanced meal with a good mix of carbohydrates, fats, and proteins. It also provides essential vitamins and minerals for a healthy diet.
Summary
Merluza hervida con mayones is a classic Spanish dish that is easy to make and full of flavor. The tender hake, boiled to perfection, is complemented by creamy mayonnaise for a satisfying meal that is sure to please.
How did I get this recipe?
I remember the joy I felt when I first discovered this recipe for boiled hake with mayonnaise. It was many years ago, when I was just a young girl living in a small coastal town in Spain. My grandmother, who was an amazing cook, taught me how to make this dish one summer afternoon.
We had just returned from the fish market, where we had picked up some fresh hake. As we walked home, my grandmother told me stories of how she had learned this recipe from her own mother, who had learned it from her mother before her. It was a family tradition that had been passed down through the generations, and now it was my turn to learn.
Once we were back in the kitchen, my grandmother set to work preparing the hake. She carefully cleaned and filleted the fish, removing the bones and skin with expert precision. Meanwhile, I watched, eager to learn the secrets of this delicious dish.
Next, my grandmother boiled the hake in a pot of water seasoned with salt and a few bay leaves. As the fish cooked, the aroma filled the kitchen, making my mouth water in anticipation. After a few minutes, she removed the hake from the pot and placed it on a serving platter.
Finally, it was time to make the mayonnaise. My grandmother cracked some eggs into a bowl and began whisking them vigorously, adding a dash of vinegar and a pinch of salt. Slowly, she drizzled in some olive oil, continuing to whisk until the mixture thickened into a creamy sauce.
Once the mayonnaise was ready, my grandmother spooned it over the boiled hake, creating a rich and decadent topping that would enhance the flavor of the fish. She garnished the dish with a sprinkle of fresh parsley and a squeeze of lemon juice, adding the perfect finishing touches.
As we sat down to eat, I took my first bite of the boiled hake with mayonnaise. The fish was tender and flaky, perfectly cooked and seasoned to perfection. The creamy mayonnaise added a tangy richness that complemented the mild flavor of the hake beautifully. It was a culinary masterpiece, and I felt so proud to have helped my grandmother create it.
From that day on, boiled hake with mayonnaise became a staple in our household. Whenever we had guests over for dinner or a special occasion to celebrate, my grandmother would always make this dish, and it never failed to impress.
As I grew older and began cooking for myself, I continued to make boiled hake with mayonnaise, using the same recipe that my grandmother had taught me all those years ago. It became a comfort food for me, a taste of home that never failed to bring back memories of my childhood and my time spent in the kitchen with my beloved grandmother.
Now, as I look back on those days, I realize how fortunate I was to have learned this recipe from my grandmother. It was more than just a dish – it was a connection to my family, a tradition that had been passed down through the generations. I am grateful for the time I spent in the kitchen with my grandmother, learning her secrets and creating delicious meals together.
And so, whenever I make boiled hake with mayonnaise, I do so with a sense of pride and gratitude, knowing that I am carrying on a tradition that has been a part of my family for generations. It is a recipe that holds a special place in my heart, and one that I will continue to cherish for years to come.