Battered hake confit at 45ºc over peppers and rice soup

This is probably the best recipe today for enjoying such a popular dish, one of the most deeply-rooted in traditional Spanish cuisine, implanted in all environments, omnipresent in the home and in popular restaurants. This constitutes a recreation. While retaining the ingredients and keeping with historical memory, an evolution toward haute cuisine is achieved. The golden veil of batter is retained. Juiciness is accentuated by the sheer volume of the filet and by the introduction of a technique that is currently in the limelight: low-temperature cooking. The textural character of the fish, ...