Hake with ajoblanco and crunchy cashews

Today we bring you this recipe of super fresh hake for summer and with various textures and elaborations, to eat fish in a fun and healthy way!

Ingredients for 2 people:

- 2 hake loins

- 10 green pitted olives

- Olive oil

- Salt

For the ajoblanco:

- 3.5 oz of water

- 1.75 oz of almonds

- 1/2 small garlic clove

- 1 oz of hard bread

- Sherry vinager

- Olive oil

- Salt

For the crispy:

- 2 spoonfuls of cashew nuts (you must chop them before with a chopper)

- 2 tablespoons of panko

- Olive oil

Recipe:

- Prepare the ajoblanco by introducing water, almonds, garlic, bread, a splash of sherry vinegar and a pinch of salt into a glass suitable for the blender.

- While beating everything, emulsify by pouring olive oil little by little until it has a light texture.

- Stir the ajoblanco and reserve.

- In a small skillet with a couple of tablespoons of oil, sauté the crushed cashews and panko over medium heat until golden.

- Place it on absorbent paper to remove excess oil.

- Cut the olives into slices (about 3 for each unit).

- In another pan with olive oil, sauté the hake first with the skin facing down, and then turn it over until it cooks well on both sides.

- Serve placing a base of ajoblanco, the loins of hake and the crunchy cashew nuts on top.

- Decorate by placing the olives in the ajoblanco.

Bon appétit!