Hake loin with crispy skin, hollandaise, pearl barley with pumpkin and shallot

Name: Hake loin with crispy skin, hollandaise, pearl barley with pumpkin and shallot
Ingredients: 20 g Pink peppercorn; 60 g Rice crispies; 50 g Panko herbs; 30 g Lemon pepper; 200 g Alkmaar pearl barley; 180 g Pumpkin puree; 40 g Dried olive; 20 g Echalongue; 10 units.centiliter Sushi vinegar; 10 ml Caramelized umami intense flavours; 2 ml Olive oil; 30 ml Caramelized umami intense flavours; 1 ml Caramelized umami intense flavours; 200 ml Hollandaise; 30 g Echalongue shallots; Hake loins; butternut squash; Sweet and sour

Firm hake loin with a crispy olive-lemon pepper crust, served with creamy pearl barley and hollandaise foam. Approximate cost per person: €2.34.We understand that the cost price determines the margin. That’s why our chefs are happy to work with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchasing costs. We inspire you with tasty, seasonal dishes so you can keep optimal control over your purchasing and maintain a healthy margin.

Ingredients

20gPink peppercorn

60gRice crispies

50gPanko herbs

30gLemon pepper

40gDried olive

200gAlkmaar pearl barley

180gPumpkin puree

20gEchalongue

30mlCaramelized umami intense flavours

10units.centiliterSushi vinegar

10mlCaramelized umami intense flavours

200mlHollandaise

2mlOlive oil

1mlCaramelized umami intense flavours

30gEchalongue shallots

Hake loins

butternut squash

Sweet and sour

Preparation

Finely grind pink peppercorns in a food processor and add the remaining ingredients, mix well.

Chop the shallot, sauté, and add the washed pearl barley.
Make a broth from caramelized umami and deglaze the pearl barley.
Add pumpkin puree and stew briefly until done (the broth should be fully absorbed).