There is a new Esporão Colheita Branco and we have found a dish that will be the perfect excuse to try it.
Preparation time: 30 minutes
Level of difficulty: Medium
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Ingredients (3 servings)
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150 g of cornbread from the day before
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4 cloves of garlic
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50 ml extra virgin olive oil
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2 sprigs of cilantro
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4 sage leaves
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25 g sliced prosciutto
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6 hake medallions – fresh or defrosted
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Juice from 1 lemon
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Salt and pepper to taste
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DIRECTIONS
Preheat the oven to 180ºC.
Cut the cornbread into small pieces and place in a food processor.
Add 2 garlic cloves, half the olive oil, cilantro and sage. Pulse lightly.
Add the prosciutto and process again until obtaining a consistency like coarse sand.
Place the resulting mixture in a frying pan and heat for about 5 minutes, stirring occasionally, until lightly browned.
Drizzle some olive oil on the bottom of a roasting pan.
Add the remaining garlic cloves, sliced beforehand.
Lay the hake medallions on top.
Season with the lemon juice, salt and pepper.
Drizzle with some more olive oil.
Using a spoon, cover each medallion with some of the cornbread mixture.
Place in the oven for about 10 minutes, without letting the fish overcook.
Serve with a fresh salad of lettuce, arugula, radishes and carrot, seasoned with olive oil, lemon juice and sea salt.