Ingredients with Measurements:
- 1 pound of fresh Kokotxas (hake cheeks)
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of olive oil
- 1/2 cup of dry white wine
- 1/2 cup of fish stock
- 2 tablespoons of unsalted butter
- 1 tablespoon of chopped fresh parsley
Special equipment needed:
- Large skillet
- Whisk
Step-by-step instructions:
1. Rinse the Kokotxas under cold water and pat them dry with paper towels.
2. In a shallow bowl, mix the flour, salt, and black pepper.
3. Dredge the Kokotxas in the flour mixture, shaking off any excess.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the Kokotxas to the skillet and cook for 2-3 minutes on each side until golden brown.
6. Remove the Kokotxas from the skillet and set them aside on a plate.
7. Add the white wine to the skillet and whisk to deglaze the pan.
8. Add the fish stock and bring the mixture to a simmer.
9. Cook the sauce for 3-4 minutes until it thickens slightly.
10. Add the butter to the skillet and whisk until it melts and the sauce becomes glossy.
11. Return the Kokotxas to the skillet and spoon the sauce over them.
12. Cook for an additional 2-3 minutes until the Kokotxas are heated through.
13. Sprinkle with chopped parsley and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 12g
- Protein: 22g
Substitutions for ingredients:
- You can use any dry white wine of your choice.
- If you don't have fish stock, you can use chicken or vegetable stock instead.
- You can substitute the parsley with any other fresh herb you like.
Variations:
- You can add minced garlic or shallots to the sauce for extra flavor.
- You can sprinkle the Kokotxas with lemon juice before serving.
- You can serve the Kokotxas with a side of roasted vegetables or a salad.
Tips and tricks:
- Make sure to pat the Kokotxas dry before dredging them in the flour mixture to ensure a crispy crust.
- Don't overcrowd the skillet when cooking the Kokotxas to ensure even browning.
- Use a whisk to deglaze the pan and scrape up any browned bits for extra flavor in the sauce.
Storage instructions:
- Store any leftover Kokotxas and sauce in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the Kokotxas and sauce in a skillet over low heat and cook until heated through.
Presentation ideas:
- Serve the Kokotxas on a bed of sautéed spinach or mashed potatoes.
- Garnish with lemon wedges and additional chopped parsley.
Pairings:
- Serve with a dry white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Caesar salad
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it thickens to your liking.
- If the Kokotxas are not browning evenly, adjust the heat and cook them in batches.
Food safety advice:
- Make sure to cook the Kokotxas to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Kokotxas is a traditional Basque dish made from hake cheeks, which are considered a delicacy in the region.
Flavor profiles:
- The Kokotxas have a delicate, flaky texture and a mild, slightly sweet flavor.
- The white wine sauce is tangy and savory, with a hint of buttery richness.
Serving suggestions:
- Serve the Kokotxas as a main course for a special dinner or a festive occasion.
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Region: Spanish