Kokotxas’ hake cheeks in green sauce

30 min
Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
Parsley 0.0 g
Fumet 0.5 l
Tempura 0.15 kg
Eggs 5.0 ud
Parsley 5.0 g
Onion 0.033 kg
Green leek 0.333 ud
Parsley 0.0 g
Fish heads and bones 0.133 kg
Water 0.5 l

For the hake:

  • Clean the hake cheeks by removing any excess bones and cut off any unwanted   skin off with scissors. Dry and salt them.
  • Make garlic oil without browning the garlic.
  • Lightly flour the hake and place them in the oil with the skin side down.
  • Add a little fumet and leave to cook for thirty seconds, covered.
  • Remove from the heat and stir the sauce off the heat to emulsify.

 For the egg cooked at a low temperature:

  • Cook the egg with the shell on at 65 ºC for 23 minutes and set it aside.
  • When serving, gently crack the egg in a bowl and place it in the middle of the hake when serving up.

For the wheat in tempura:

  • Peel the wheat and scald it in salted water.
  • Prepare a tempura and leave it to rest in the fridge until serving.
  • To serve, fry the wheat in the tempura, drain the oil and place on the plate to decorate.


  • Place the hake on the plate and add the egg to the middle of the plate.
  • Place the wheat tempura on one side of the plate.
  • Sprinkle the plate with chopped parsley.
Nutritional information (1 portion)
Fiber 5.17 g
Saturates 5.0 g
Monounsaturated fatty acids 16.32 g
Polyunsaturated fatty acids 3.6 g
Cholesterol 229.85 mg
Calcium 140.1 mg
Iron 3.44 mg
Zinc 1.45 mg
Vitamin A 211.03 ug
Vitamin C 43.52 g
Folic acid 135.69 ug
Salt (Sodium) 1675.5 mg
Sugars 9.89 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.