Hake filet with romesco sauce

Barcelona’s gastronomic culture is really rich but we always go to eat to the places we know to make sure we are in a confortable situation. But, is there something beyond ramen and gourmet burgers?

To open our horizons we have decided to talk with local chefs who will give a twist to the most traditional meals. The fist of them will be the head of communication of Eat With (and one of the best hosts of the online platform), Joel Serra Brevin has cooked hake filet with romesco sauce and spinach enriched with pine nuts.

INGREDIENTS: Hazelnuts, red peppers, tomates, garlic, sherry vinegar, oil, sal, pepper, fresa rosemary, baquetee, red wine, brown moninos, bay levase, espinaca, raisins, pie knuts, merluza fillets, saffron threads, toasted almonds, pomegranate and fresa mint.

FIRST STEP: Prepare the romesco by blending toasted hazelnuts with blackened red peppers, roasted tomatoes and garlic, sherry vinegar, fresh rosemary, pimenton, crusty bread, red wine, olive oil and salt.

SECOND STEP: Caramelize diced onions with oil, salt and bay leaves then add raisins and leave to saute. Add washed spinach and then once cooked add the toasted pine nuts.

THIRD STEP: Dry the fish with paper towels and set aside. Toast saffron threads then pound together with sea salt until broken down into saffron salt then rub oil over fillets and top with saffron salt. Heat grill to hot then place fillets under until salt crust forms and fillets become translucent.

LAST STEP: Serve with romesco on one side of the plate and spinach on the other then top romesco with pomegranate and toasted almonds and top spinach with fish. Dress with fresh mint and more saffron salt.