INGREDIENTS (serves 4):
3 heads of hake
1 clove garlic
1 l. mild olive oil
Place the heads of hake with the oil and garlic in a vacuum bag. Cook at 100ºC for 1 h. Allow to cool slightly then pour out into a chinois. Leave to stand overnight in the refrigerator.
Remove the oil and extract the jelly that has formed at the bottom. Place two tablespoonfuls of the jelly in the robot with the juice of the 3 lemons and a clove of garlic without the central germ. Season. Blend in a thermal robot at speed 5 at about 50ºC and add ¾ litre oil.
When ready, pour the contents into a squeezer bottle. It may be kept warm in a bain-marie, if wished.
Serve as decoration on a dish, or as a sauce for fish.
If not fluffy enough, place in a siphon with 1 cartridge.
If rather fluid, serve with a jumbo shrimp.
If well beaten and containing pieces of fish, it is similar to a brandade.
Pimentón (a Spanish type of paprika) can be added to make the famous Galician sauce.
Herbs or spices can also be added.