Hake medallions with herb and prosciutto crust

Hake medallions with herb and prosciutto crust

There is a new Esporão Colheita Branco and we have found a dish that will be the perfect excuse to try it.

Ingredients (Servings: 3 Preparation time: 30 minutes Difficulty: medium)

  • 150 g of cornbread from the day before
  • 4 cloves of garlic
  • 50 ml extra virgin olive oil
  • 2 sprigs of cilantro
  • 4 sage leaves
  • 25 g sliced prosciutto
  • 6 hake medallions – fresh or defrosted
  • Juice from 1 lemon
  • Salt and pepper to taste


Preheat the oven to 180ºC.

Cut the cornbread into small pieces and place in a food processor.

Add 2 garlic cloves, half the olive oil, cilantro and sage. Pulse lightly.

Add the prosciutto and process again until obtaining a consistency like coarse sand. 

Place the resulting mixture in a frying pan and heat for about 5 minutes, stirring occasionally, until lightly browned.

Drizzle some olive oil on the bottom of a roasting pan.

Add the remaining garlic cloves, sliced beforehand.

Lay the hake medallions on top.

Season with the lemon juice, salt and pepper.

Drizzle with some more olive oil.

Using a spoon, cover each medallion with some of the cornbread mixture.

Place in the oven for about 10 minutes, without letting the fish overcook.

Serve with a fresh salad of lettuce, arugula, radishes and carrot, seasoned with olive oil, lemon juice and sea salt.