INGREDIENTS
- – 1 black hake stalk.
- – 100 g of chilly butter.
- – 100 g of panko.
- – 50 g of peeled peanuts.
- – 2 cloves of black garlic.
- – 15 g of cinnamon pepper.
- – Dehydrated salicornia.
- Fuegian orange puree:
- – 400 g of carrots.
- – 1/2 Orange.
- – 1 small potato.
- – Black garlic salt.
- – 2 tablespoons of dry levistico.
- – Salt and pepper.
- – Sunflower oil.
Black hake with cinnamon crumble and orange puree, you must do that recipe that got here straight from Ushuaia!
PROCEDURE:
1. Seal a toothfish publish on either side.
2. Make a crumble and place on high of the hake and put within the oven.
3. Boil the puree elements till they’re prepared.
4. Combine, including threads of oil and black garlic salt.
