Hake Medallions on Pumpkin and Sherry Cream

Ingredients

• 400 g Hake fillet medallions (Pescanova)
• 300 g Pumpkin (Diced)
• 200 g Carrot (Sliced)
• 40 ml Sherry wine
• 60 ml Evaporated milk
• Extra-virgin olive oil (A drizzle; quantity unspecified)
• Crispy garlic slices (For garnish; quantity unspecified)
• Fresh cilantro (Leaves, for garnish; quantity unspecified)
• Salt (To taste; a little is added to the cooking water)
• Pepper (To taste)
• Water (A little, for steaming; quantity unspecified)

Steps

1. 1

   Cut the pumpkin into cubes and the carrot into slices.

2. 2

   Place the pumpkin and carrot in a microwave steam case. Add salt and a little water.

3. 3

   Cook the vegetables in the microwave at full power for 8 minutes, until tender.

4. 4

   Transfer the vegetables to a bowl. Add the sherry, evaporated milk, and a drizzle of olive oil.

5. 5

   Blend until you obtain a very smooth, fine cream.

6. 6

   Place the hake medallions in a microwave-safe glass container; slightly inflate the bag, as indicated in the transcript.

7. 7

   Cook the medallions in the microwave for 3 minutes.

8. 8

   Spread a generous layer of cream on the plates and place the medallions on top.

9. 9

   Finish by garnishing with fresh cilantro leaves and crispy garlic slices.

Notes

The indicated total time is 15 minutes. The quantity of oil, crispy garlic, cilantro, salt, pepper, and water is not specified. The description mentions a Lékué glass container; the audio also indicates slightly inflating the bag, but the exact type of bag is unclear.

Nutrition per serving

• fish
• main course
• light
• microwave
• gluten-free
• quick meal