bohemianwanderer – Esqueixada is a classic Catalan salad featuring salted hake, ripe tomatoes, and fresh Mediterranean flavors. To achieve its authentic taste, the key lies in properly curing and preparing the hake fillets. Begin by selecting two thick hake fillets, about 200 grams each, and ensure they are pin-boned for easier eating.
Next, to salt-cure the fish, lay the fillets in a dish large enough to keep them flat without overlapping. Then, sprinkle 50 grams of coarse sea salt evenly over all sides of the fillets. After that, turn them gently to coat every surface in salt. Finally, cover the dish tightly with clingfilm and refrigerate for 30 minutes.
Read More : Apple Watch Series 11 Battery Life Claims Questioned
After curing, rinse the salt off the hake thoroughly under cold water. Pat the fillets dry using kitchen paper, then return them to the fridge. Let the fish chill and firm up for at least two hours, or preferably overnight. This step helps develop the texture and flavor essential to a true esqueixada.
Next, bring a large pan of salted water to a gentle simmer. Submerge the salted hake fillets completely, then remove the pan from the heat. Let the fillets poach in the residual warmth for six to eight minutes. The hake should turn opaque and flake easily when done.
Remove the cooked hake from the water and transfer to a plate. Allow it to cool to room temperature. Properly cured and poached hake forms the savory base that balances the salad’s fresh and tangy ingredients.
Assembling the Esqueixada Salad with Fresh Ingredients
Once the hake is cool, gently flake it into large pieces and place them in a mixing bowl. Avoid breaking the flakes down too much to preserve texture. Add two very ripe large tomatoes, coarsely grated to pulp, discarding the skins for a smooth consistency.
To enhance the salad’s flavor, add two tablespoons of high-quality extra-virgin olive oil and two teaspoons of top-quality white wine vinegar. Stir in a tablespoon of chopped flat-leaf parsley and season lightly with salt. Fold the ingredients gently to combine while keeping the fish flakes intact. Taste the mixture and adjust vinegar or salt as needed to balance the flavors.
To finish, spoon the salad into four shallow serving bowls. Garnish with two tablespoons of pitted black olives, a tablespoon of well-rinsed salted capers, and two small finely sliced salad onions. Tropea onions are traditional, but spring onion whites work well too.
Read More : Crispy Fried Salted Hake Paired With Smooth Aïoli
Drizzle a little more extra-virgin olive oil over the top for richness. Serve the dish fresh for a vibrant, light meal full of Mediterranean character. Esqueixada pairs wonderfully with crusty bread or as part of a tapas spread.
With its combination of fresh ingredients and bold flavors, this traditional recipe showcases how simple, quality components come together to create a refreshing and healthy dish. Its bright flavors and satisfying textures make it a perfect choice for warm weather or anytime you want a taste of Catalonia.
