Egg, Hake, and Zucchini Canapé
Luis Alberto, who has taken over Casa Fermin in Oviedo from his father-in-law Luis Gil Lus, is celebrated for his traditional Asturian dishes like bean stew (fabada). However, he also embraces contemporary culinary trends. This delectable egg dish can be enjoyed as a stand-alone delight or as a tasty tapa.
Equipment
Ingrediënten
Serves 8
- 2 large eggs
- 2 teaspoons milk
- Kosher salt or sea salt
- Freshly ground white pepper
- 1 tablespoon of olive oil
- 2 tablespoons of finely chopped onion such as Vidalia or another sweet onion
- ½ cup of diced zucchini
- 2 ounces of hake or fresh cod finely chopped
- 8 thin slices of long-loaf baguette bread
Instructies
- In a small bowl, lightly whisk the eggs with milk, a pinch of salt, and freshly ground white pepper.
- In a medium skillet over low heat, warm the olive oil.
- Add the chopped onion and cook, stirring, until it becomes soft and translucent, which should take about 3 minutes.
- Add the diced zucchini, a pinch of salt, and some white pepper, and continue to cook, stirring, for an additional minute.
- Cover the skillet and let it cook for about 4 more minutes, or until the zucchini becomes tender.
- Uncover, add the finely chopped hake, and cook until the fish turns white, about 1 to 2 minutes.
- In a larger skillet, half-fill it with water and bring it to a boil over high heat.
- Reduce the heat to low and set the skillet with the zucchini mixture in the larger skillet, creating a double boiler setup.
- Add the eggs and stir constantly with a wooden spoon until the eggs are just set but still slightly soft. (This can be prepared in advance.)
- Spoon the egg and zucchini mixture onto each bread slice and serve while still warm or at room temperature.
Notes / Tips / Wine Advice:
Enjoy this delightful Egg, Hake, and Zucchini Canapé!
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