Basque Hake Cheeks in Garlic Oil — Hake Cheeks Pil Pil
Basque hake cheeks poached gently in olive oil with garlic and dried chilli, then emulsified by swirling into a glossy yellow gel from the gelatinous skin, served with crusty bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat hake cheeks dry with paper towel. Slice 16 garlic cloves thin, snap 2 guindilla chillies in half, chop parsley, and toast bread slices until golden and crisp.
Bloom
Heat 1 cup extra-virgin olive oil in a wide skillet over medium-low heat. Add sliced garlic and guindilla, cook 4–5 minutes until garlic turns pale gold. Lift garlic and chilli to a small bowl with a slotted spoon.
Poach
Lower heat to low and cool oil 90 seconds. Slide hake cheeks in skin-side up, season with salt and pepper. Poach barely below a simmer for 6–7 minutes until just firm to the touch.
Build
Lift cheeks to a warm plate. Tilt skillet and swirl warm oil in slow circles off the heat for 3 minutes until it emulsifies into a pale yellow glossy gel.
Finish and plate
Slide cheeks back into the emulsion, scatter reserved garlic, guindilla, and parsley over the top. Serve with toasted bread alongside.
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