Sea Hake in Vegetable Broth (Nasello con salsa delicata)

Ingredients

• 1 Carrot
• 1 Garlic clove
• 1 piece ginger (ca. 2 cm)
• 1 tbsp Olive Oil
• Salt
• white pepper
• 0.5 tsp Sugar
• a pinch cinnamon
• 3 tbsp Lemon juice
• 100 ml Vegetable broth
• Tabasco
• cornstarch (for thickening)
• 1 Carrot
• 0.5 stalk leek
• 1 stalk Celery
• 1 small parsley root
• 800 g sea hake fillet
• 4 tbsp Lemon juice
• 1 tbsp butter
• 1 l vegetable stock (or broth)
• 5 peppercorns
• 1 bay leaf
• Salt
• ground pepper

Instructions

1. 1.

   For the salsa, peel and finely slice the carrot. Peel and finely chop the garlic and ginger. Sauté the carrots in oil, then add garlic and ginger to soften. Season with salt, pepper, sugar, and cinnamon. Deglaze with lemon juice, pour in broth, and bring to a boil. Taste with Tabasco. If desired, thicken with a little cornstarch mixed in cold water. Let the salsa cool.

2. 2.

   Peel and slice the carrots. Clean and cut the leek into rings. Wash, trim, and slice the celery. Peel and dice the parsley root. Cut the fish into 8 cm pieces and drizzle with lemon juice. Sauté the vegetables in hot butter, pour in vegetable stock, season with pepper and bay leaf, bring to a boil, and skim off foam. Pat the fish dry and season with salt and pepper. Place the pieces in the broth, reduce heat, and poach the fish for 5-8 minutes depending on thickness. Remove from the broth and serve drizzled with salsa.