3 endives
50 g raisins
50 g pistachios (peeled)
1 egg
1 clove of garlic, peeled and sliced
water
vinegar
Some olive oil
Salt
Pepper
Parsley (for garnish)
Preparation:
First, soak the raisins in water. Drain and set aside when they're hydrated.
For the garlic mayonnaise: place the egg in the blender cup, the garlic, a dash of
vinegar, 300 ml. oil and a pinch of salt. Place the mixer arm right on the bottom of the
blender cup, process, and when you see the mixture starts to emulsify, move up and
down the mixer arm smoothly. Next remove the head and the backbone of the fish. Cut
out the loins and serving pieces. Arrange them on a suitable baking tray greased with
oil. Salt and pepper the fish portions, top with the garlic mayonnaise and bake at
200°C-392ºF for 7-8 minutes.
Chop the endives into julienne and sauté with oil. Season and add the raisins and
pistachios. Cook it all together for 5 minutes. Serve the haddock accompanied it with
sautéed endive. Garnish with a parsley leaf.
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Bream roasted with Txakolí

Code38

Ingredients for 4 people:
1 bream of about 1.2 kg
40