experience
A seafood skewer with intense flavour
Try this splendid "pintxo" of hake battered in ink with piquillo peppers.
Something new but something like always, easy and fast, pintxo or dish. Make it shine with Sepink. A classic but
original dish brings together the orchard and the sea.
Below are detailed in a simple and didactic way the steps to follow to bring this dish to your table and surprise
your family and guests.
We hope you enjoy it!
Brighten up a classic like Roman-style hake with a splash of colour
ingredients
- Hake pieces
- Piquillo peppers
- Slices of bread
- One egg
- Flour
- Salt
- Extra olive oil
- Sepink cuttlefish ink
- Optional: cream of pepper or mayonnaise
preparation
- Salt the hake taquitos on both sides.
- Beat an egg well in a soup dish together with a teaspoon of Sepink ink.
- Arrange the flour in another dish.
- Dip the hake well in flour and dip it in the beaten egg. leaving it to rest a little so that it impregnates the ink.
- Heat abundant olive oil in a frying pan
- With the hot oil, fry the hake on both sides to make itjuicy.
- Once fried, remove and put on absorbent paper and also dry on top.
Presentation
- Place the hake on a lightly toasted slice of bread, making sure it is well centred and neatly presented. Then garnish with a strip of piquillo pepper to add colour, contrast and a sweet touch. As an accompaniment, you can add a smooth pepper cream or a small amount of mayonnaise, which will help enhance the flavour of the skewer and make it juicier.
More recipes for cooking in black.
19 de May de 2026
19 de May de 2026
19 de May de 2026
