Fish and seafood recipes

Hake with garlic muslin

Hake with garlic muslin


  • Easy
  • 45 minutes
  • For people
  • 2.5 € / person
  • 267kcal per 100g.

How to make hake 🐟 with garlic muslin . Maybe you do not know what I mean with muslin, you will even think that it is difficult and haute cuisine.

Nothing further … muslin is a very simple sauce to prepare and that can make a fish and seafood recipe  ordinary or sophisticated. Because of course, is not the same as a ” fish to the oven “, a ” fish to the oven with muslin ” Does not that sound different?

I am going to give you a recipe that I cook a lot and that is prepared in a jiffy. The objective is to obtain an emulsified and very creamy sauce that we will then gratinate in the oven, leaving a much more compact and super frothy final texture.

Muslin is a variant of Hollandaise sauce , although with a small variety, which in the case of muslin, the sauce will have whipped cream or in our case, an egg white to the point of snow.

Although the original sauce is made with butter, I use the simple mayonnaise base to make this recipe. I prepare a mayonnaise with garlic, similar to aioli, and then mix it with the egg white. The result, you will see, but I anticipate that you will be surprised by its creamy and smooth texture.

Also, despite carrying garlic, you will not find a strong flavor, you will not even feel that garlic is the protagonist. It will only leave you a little flavor on the palate that will make you repeat it for sure!

If you have a visit at home and do not know how to surprise them, this dish will surely not leave you indifferent. It will allow you to prepare a meal quickly and without many complications, so that you can enjoy company and food, without being exhausted by the kitchen.

Preparation of hake with garlic muslin

  1. Peel and cut the potatoes into not very thin sheets. We put them in a oven-safe pan with a splash of olive oil and a little salt.
  2. We put them in the oven at 180 ° C, with heat up and down, until they are tender on the inside and a little brown on the outside.
  3. While the potatoes are baking, we prepare the muslin. The first thing will be to peel the garlic and remove the germ so that it does not repeat excessively.
  4. In the glass of the blender we put 1 egg, the garlic, a little salt and squeeze a splash of lemon.
  5. We are gradually adding the sunflower oil without moving the mixer until we get an aioli.
  6. Next, we take the other egg and separate the white. We mount the white to the point of snow (add a pinch of salt and beat with the rods until it is completely consistent).
  7. Once ready we mix the aioli with the white with smooth and enveloping movements. We reserve in the fridge.

Preparation of hake with garlic muslin

  1. We preheat the oven to 180º C. Heat up and down (with air)
  2. When the potatoes are ready, we will remove the source from the oven. We are going to put the hake loins seasoned on the potatoes and with a splash of extra virgin olive oil.
  3. We introduce the fish in the oven at 200 ° C with heat up and down, remove the air. Bake about 5 minutes or until the hake is almost ready.
  4. At that time we remove the pan from the oven and spread the garlic muslin completely covering the hake loins. We introduce the source again to the oven, but this time in gratin mode.
  5. We will leave it until the muslin is golden. Be careful because in a couple of minutes it will be ready, so we must be aware that it does not burn. We remove from the oven and serve immediately.

A simple dish to eat hake in a different way. A recipe in individual portions so you can introduce your guests.

If left over, it can be kept in the fridge and heated afterwards, or even frozen as a lot of it comes out.

You can see all the photos of this recipe for hake with garlic muslin  in the step by step in the next album.

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