Elena has a small kitchen/laboratory where she houses a library of flavors to experiment with textures and gustatory delights. She likes to describe their food as “singular, Basque, evolving, research-based and avant-garde”. The ingredients she must always have on hand are olive oil, garlic, vegetables and eggs. (You may want to watch this video to see their restaurant and food.)
Cooking Time: 8 minutes
Prep Time: 10 minutes
4 hake filets (cod, or halibut will also do)
1. Gently heat 4 tablespoons of olive oil and add the garlic. Do not allow garlic to color, and after a minute or two, stir in the flour.
2. Season fish with salt and pepper, and place the fish skin side down in pan (if it has skin), and add the parsley. Gently shake the pan, or use a wooden spoon, so that fish moves around the pan in a circular motion. After 3 or 4 minutes gently turn the fish over.
3. Add the shrimp and the wine and continue to cook the fish, moving it around in a circular fashion. Your sauce should look green, slightly shiny and emulsified after about three more minutes. Check that the shrimp is cooked on both sides
Serve immediately. I served this with boiled red potatoes, but a nicer touch would have been to parboil them, and then slice them in half and place them cut side down, on a baking pan with 2 to 3 tablespoons of olive oil. Then bake them until you could easily pierce them with a knife, and they were crispy on the bottom.
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