Merluza Y Pollo Hake Fish


Merluza Y Pollo Hake Fish | Roasted Crispy Chicken Skin | Vegetable Purée | Ajada Sauce | Cassava

Selected Chef Sandro Aguilera , Restaurant Terra Bangkok for Premium Food

chef materials

Ingredients for 10 People

2.5 kg Hake (Merluza)

4 garlic cloves

250 gr olive olive oil

20 gr sweet paprika

200 gr cassava (yuca)

60 gr fish stock

100 gr water

4 gr cuttlefish ink

200 gr chicken skin

Vegetable purée

Shop the recipe Key Ingredients

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    Black Squid Ink 500gr

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    Extra virgin olive oil Arbequina (500ml)

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    Paprika (Smoked, Sweet and Spicy)75gram



For the Ajada

1. Cook garlic cloves in a pan with the olive oil.

2. When the garlic cloves start to soften, lower the heat and cook slowly for another 30 minutes.

3. Allow the garlic cloves to cool, then put them in a vacuum bag to infuse for 24 hours.

4. Pass the juice through a chinois then heat in a pan, adding paprika.

5. Strain and keep only the upper part of the liquid.

For the Cassava

1. Peel and cut cassava in irregular pieces to resemble chopped wood.

2. Cook cassava in salted water for 6 minutes then remove from water.

3. Put the boiled cassava in a pot with fish stock and cuttlefish ink and cook slowly until soft.

4. Once the cassava has absorbed the colour and is cool, finish in the oven at 60-80 C for 10 minutes, or until it looks like burnt wood.

For the Hake

1. Roast chicken skin in the oven at 180 C until golden brown.

2. Scale and clean the hake, remove the fillet from the bone. Keep the bone for future use. **if you are not a chef, try the frozen Bacalao

3. Portion the fish into 50 gr pieces, drizzle on olive oil and season with salt and pepper.

4. Place the fish fillets in a tray and cover them with chicken skin.

5. Put the fillets in the oven at 180 C until the fish is fully cooked and chicken skin looks nice and crispy.

6. Plate the fish with the chicken skin next to the pure and the cassava and add a little Ajada on top.

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