Hake loin with snails

Hake loin with snails


- Hake loins, 170 g (4 units.)

- Olive oil (30 ml)

- Salt

- White pepper

- Fresh thyme (2 sprigs)

- Snail ragout with soy sauce

- Red wine


Add the hake fillets to a baking dish, seasoned with salt and pepper, add oil and bake for a few minutes, halfway through cooking add the snail ragout, bake for a few more minutes, then remove. Plate up and add a sprig of thyme.


Method - Snail Ragout with Soy Sauce and Red Wine


- Snails (600 g)

- Small onion (1 unit.)

- Black peppercorns (1 teaspoon)

- Celery (1 sprig)

- Butter (30 g)

- Chopped shallots (90 g)

- Minced garlic (2 cloves)

- Flour (1 tablespoon)

- Brandy (30 ml)

- Red wine (70 ml)

- Soy sauce (45 ml)

- Fish broth (250 ml)

- Salt

Wash the snails, cook them with water and salt, bringing it to a boil before removing them from the water, then wash again. Cook again with the onion, pepper, bay leaf, black pepper and celery, boil for 15 minutes, let it cool in the same water. Once cold, remove the snails from their shells

Heat the butter, add the shallots and cook until golden brown, add the minced garlic and cook for a few minutes, add the flour and cook for a few more seconds, add the brandy and red wine, reduce by half, add the soy sauce and fish broth, add the snail meat and boil for a few minutes until the broth is reduced to a sauce.