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
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.