Merluza a la plancha

Final presentation

• 4 oz of hake (clean filets)
• 5 tomato confit
• 3 scallions
• 6-7 slices of potatoes "panadera"
• 2 tbsp of black olive oil

For the tomato confit:

• 4 plum tomatoes (16 oz - 4 oz ea)
• 2 tbsp olive oil
• 1 pinch of salt
• 1 pinch of sugar
• 1 garlic clove
• 1 stem of thyme
• 1 stem of rosemary

For the patata panadera:

• 3-4 potato kenneback
• olive oil
• salt
• thyme

For the Black olive oil:

• 1 pint pitted black olives
• 1 pint blend oil

Final presentation:

• Season with salt and olive oil the hake and grill a la plancha starting on the skin side.
• Grill the scallions with salt and olive oil.
• On a Gamba pan, put 6 "panadera" potatoes on the bottom and tomato confit on top.
• Place the fish on top and the grilled scallions
• Place everything in the oven for 2 minutes
• remove from oven and drizzle with the black olive oil.

Potatoes panadera (done before service)

• Slice in a mandolin potato kennebeck in about 1/4 inch thick slices.
• wash under water until water is transparent.
• Strain potatoes with towels.
• Mix in a bowl with olive oil, salt and thyme
• Place in sheet pans (see picture below)
• Cook in oven at 450F for about 15 minutes.
• Set aside room temperature. potatoes at this point should be between crispy and soft.
• Discard after service.

For the tomato confit:

• Blanch the tomatoes and shock in ice water, peel, cut in 4 and remove the seeds
• Drizzle the tomatoes with olive oil, salt, sugar, garlic slices, chopped thyme and rosemary and mix together in a bowl
• Place the tomatoes on a sheet pan on top of a piece parchment paper
• Put in a 250F degree oven for 30 minutes, turn them and then cook 250F for another 30 minutes.
• Reserve in pint containers, covered in a thin layer of blend oil.

Black olive oil

• Blend olive oil and olives in the vitaprep until very smooth.
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