{"id":7527,"date":"2022-09-22T15:28:53","date_gmt":"2022-09-22T14:28:53","guid":{"rendered":"https:\/\/pobillecologics.com\/?p=7527"},"modified":"2022-09-22T16:03:53","modified_gmt":"2022-09-22T15:03:53","slug":"hake-with-peas-cockles-and-evoo-caviar","status":"publish","type":"post","link":"https:\/\/pobillecologics.com\/en\/hake-with-peas-cockles-and-evoo-caviar\/","title":{"rendered":"Hake with peas, cockles and EVOO caviar"},"content":{"rendered":"<div class=\"vc_row wpb_row vc_row-fluid\"><div class=\"wpb_column vc_column_container vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element text-justify text-justify ovic_custom_632c7959e2ae7 vc_custom_1663757659512 \" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<h2>Ingredients for four people<\/h2>\n\n\t\t<\/div>\n\t<\/div>\n\n\t<div class=\"wpb_text_column wpb_content_element text-justify text-justify ovic_custom_632c7959e2aea vc_custom_1663856146190 \" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<ul>\n<li>4 hake loins<\/li>\n<li>300 gr of fresh peas<\/li>\n<li>1 spring onion<\/li>\n<li>1 bunch of parsley<\/li>\n<li>300 gr of fresh cockles<\/li>\n<li>Pea shoots<\/li>\n<li>EVOO caviar<\/li>\n<li>Salt<\/li>\n<li>Black pepper<\/li>\n<li>EVOO<\/li>\n<\/ul>\n\n\t\t<\/div>\n\t<\/div>\n\r\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_center ovic_custom_632c7959e2aeb vc_custom_1663856191716\">\r\n\t\t\r\n\t\t<figure class=\"wpb_wrapper vc_figure\">\r\n\t\t\t<div class=\"vc_single_image-wrapper   vc_box_border_grey\"><img loading=\"lazy\" decoding=\"async\" class=\"vc_single_image-img lazy attachment-full\" src=\"data:image\/svg+xml;charset=utf-8,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20viewBox%3D%270%200%20900%20599%27%2F%3E\" data-src=\"https:\/\/pobillecologics.com\/wp-contenido\/uploads\/2022\/09\/recepta-pesols-oove-pobillecologics.jpg\" width=\"900\" height=\"599\"  alt=\"Hake with peas, cockles and EVOO caviar\"\/><\/div>\r\n\t\t<\/figure>\r\n\t<\/div>\r\n\n\t<div class=\"wpb_text_column wpb_content_element ovic_custom_632c7959e2aec vc_custom_1663856215826 \" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<p style=\"text-align: center;\"><em><span class=\"text\">Ingredients per al Llu\u00e7 amb p\u00e9sols de Vanesa Bustos<\/span><\/em><\/p>\n\n\t\t<\/div>\n\t<\/div>\n\n\t<div class=\"wpb_text_column wpb_content_element text-justify text-justify ovic_custom_632c7959e2aed vc_custom_1663757762373 \" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<h2>Elaboration:<\/h2>\n\n\t\t<\/div>\n\t<\/div>\n\n\t<div class=\"wpb_text_column wpb_content_element text-justify text-justify ovic_custom_632c7959e2aee vc_custom_1663856424531 \" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<ul>\n<li>Wash the cockles with fresh water and put them in a bowl with cold water and a handful of salt and leave them for an hour in the fridge to expel any sand they may have.<\/li>\n<li>Cut the spring onion and saut\u00e9 it in a pan with olive oil and a pinch of salt. Before it begins to take on colour, add 150 gr of peas, cover it with water and cook for 3 minutes.<\/li>\n<li>Add a few sprigs of fresh parsley, salt and pepper and blend until creamy.<\/li>\n<li>Open the steamed cockles in a saucepan with a lid. Strain the cooking broth and add it to the pea cream.<\/li>\n<li>Scald the rest of the peas (150 gr) for a couple of minutes, drain them and stop cooking with cold water or water and ice so that they maintain their intense green colour.<\/li>\n<li>Cook the hake in a pan or griddle with a few drops of olive oil, salt and pepper, until juicy.<\/li>\n<\/ul>\n\n\t\t<\/div>\n\t<\/div>\n\r\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_center ovic_custom_632c7959e2aef vc_custom_1663856440203\">\r\n\t\t\r\n\t\t<figure class=\"wpb_wrapper vc_figure\">\r\n\t\t\t<div class=\"vc_single_image-wrapper vc_box_shadow  vc_box_border_grey\"><img loading=\"lazy\" decoding=\"async\" class=\"vc_single_image-img lazy attachment-full\" src=\"data:image\/svg+xml;charset=utf-8,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20viewBox%3D%270%200%20900%20599%27%2F%3E\" data-src=\"https:\/\/pobillecologics.com\/wp-contenido\/uploads\/2022\/09\/recepta-pesols-oove-berberetxos-pobillecologics.jpg\" width=\"900\" height=\"599\"  alt=\"Hake with peas, cockles and EVOO caviar\"\/><\/div>\r\n\t\t<\/figure>\r\n\t<\/div>\r\n\n\t<div class=\"wpb_text_column wpb_content_element ovic_custom_632c7959e2af0 vc_custom_1663856539030 \" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<p style=\"text-align: center;\">Wash the cockles with fresh water<\/p>\n\n\t\t<\/div>\n\t<\/div>\n\n\t<div class=\"wpb_text_column wpb_content_element text-justify text-justify ovic_custom_632c7959e2af1 vc_custom_1663757934569 \" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<h2>Chainring mounting:<\/h2>\n\n\t\t<\/div>\n\t<\/div>\n\n\t<div class=\"wpb_text_column wpb_content_element text-justify text-justify ovic_custom_632c7959e2af2 vc_custom_1663856561022 \" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<ul>\n<li>Serve the hake on a base of pea cream. Add the scalded cockles and peas, heating them just before serving.<\/li>\n<li>Finish the dish with some pea shoots and EVOO caviar on the hake.<\/li>\n<\/ul>\n\n\t\t<\/div>\n\t<\/div>\n\r\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_center ovic_custom_632c7959e2af3 vc_custom_1663856601066\">\r\n\t\t\r\n\t\t<figure class=\"wpb_wrapper vc_figure\">\r\n\t\t\t<div class=\"vc_single_image-wrapper vc_box_shadow  vc_box_border_grey\"><img loading=\"lazy\" decoding=\"async\" class=\"vc_single_image-img lazy attachment-full\" src=\"data:image\/svg+xml;charset=utf-8,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20viewBox%3D%270%200%20900%20599%27%2F%3E\" data-src=\"https:\/\/pobillecologics.com\/wp-contenido\/uploads\/2022\/09\/recepta-pesols-oove-vanesa-pobillecologics.jpg\" width=\"900\" height=\"599\"  alt=\"Hake with peas, cockles and EVOO caviar\"\/><\/div>\r\n\t\t<\/figure>\r\n\t<\/div>\r\n\n\t<div class=\"wpb_text_column wpb_content_element ovic_custom_632c7959e2af4 vc_custom_1663856840852 \" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<p style=\"text-align: center;\">EVOO caviar Pobill Ecol\u00f2gics &#8211; Vanesa Bustos<\/p>\n\n\t\t<\/div>\n\t<\/div>\n\r\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_center ovic_custom_632c7959e2af5 vc_custom_1663856663264\">\r\n\t\t\r\n\t\t<figure class=\"wpb_wrapper vc_figure\">\r\n\t\t\t<div class=\"vc_single_image-wrapper vc_box_shadow  vc_box_border_grey\"><img loading=\"lazy\" decoding=\"async\" class=\"vc_single_image-img lazy attachment-full\" src=\"data:image\/svg+xml;charset=utf-8,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20viewBox%3D%270%200%20900%20599%27%2F%3E\" data-src=\"https:\/\/pobillecologics.com\/wp-contenido\/uploads\/2022\/09\/recepta-pesols-oove-caviar-pobillecologics.jpg\" width=\"900\" height=\"599\"  alt=\"Hake with peas, cockles and EVOO caviar\"\/><\/div>\r\n\t\t<\/figure>\r\n\t<\/div>\r\n\n\t<div class=\"wpb_text_column wpb_content_element ovic_custom_632c7959e2af6 vc_custom_1663856821216 \" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<p style=\"text-align: center;\">Finish the dish with EVOO caviar on the hake<\/p>\n\n\t\t<\/div>\n\t<\/div>\n\r\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_center ovic_custom_632c7959e2af7 vc_custom_1663856796880\">\r\n\t\t\r\n\t\t<figure class=\"wpb_wrapper vc_figure\">\r\n\t\t\t<div class=\"vc_single_image-wrapper vc_box_shadow  vc_box_border_grey\"><img loading=\"lazy\" decoding=\"async\" class=\"vc_single_image-img lazy attachment-full\" src=\"data:image\/svg+xml;charset=utf-8,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20viewBox%3D%270%200%20900%20599%27%2F%3E\" data-src=\"https:\/\/pobillecologics.com\/wp-contenido\/uploads\/2022\/09\/portada-pobill-recepta-peix-1.jpg\" width=\"900\" height=\"599\"  alt=\"Hake with peas, cockles and EVOO caviar\"\/><\/div>\r\n\t\t<\/figure>\r\n\t<\/div>\r\n                                <div class=\"ovic-product product-item product default    ovic_custom_632c7959e2af8 \" style=\"\">\r\n                                            <div class=\"banner\">\r\n                            <img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1200\" src=\"data:image\/svg+xml;charset=utf-8,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20width%3D%221200%22%20height%3D%221200%22%20viewBox%3D%220%200%201200%201200%22%3E%3C%2Fsvg%3E\" class=\"wp-post-image attachment-1200x1200 size-1200x1200 lazy\" alt=\"mermelada-01\" data-src=\"https:\/\/pobillecologics.com\/wp-contenido\/uploads\/2021\/12\/mermelada-01.jpg\" \/>                        <\/div>\r\n                                        <div class=\"content\">\r\n                        <h2 class=\"product-name\">\r\n                            <a href=\"https:\/\/pobillecologics.com\/en\/product\/evoo-jam\/\">\r\n                                EVOO caviar                                                      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                                                 <\/div>\r\n                    <\/div>\r\n                <\/div>\r\n\t\t\t<\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"Ingredients for four people 4 hake loins 300 gr of fresh peas 1 spring onion 1 bunch of parsley 300 gr of fresh cockles Pea shoots EVOO caviar Salt Black pepper EVOO Ingredients per al Llu\u00e7 amb p\u00e9sols de Vanesa Bustos Elaboration: Wash the cockles with fresh water and put them in a bowl with [...]","protected":false},"author":5,"featured_media":7614,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[274],"tags":[277,276,278,275],"class_list":["post-7527","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-ajoblanco-en","tag-evoo","tag-pobill-ecologics-en","tag-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 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