Hake with stewed sweet corn and tomato-goat cheese gratin | Errazuriz

Hake with stewed sweet corn and tomato-goat cheese gratin
Max Reserva Pinot Noir

  • 11 Ingredients
  • Preparation in 4 steps
  • Serves 4


  • 4 Southern Hake fillets

  • 1 Lemon

  • 6 Sweet corns

  • 1 Onion, brunoise

  • 1 Carrot, thinly grated

  • 1⁄2 Cup milk

  • 1 Tablespoon butter

  • 1⁄2 Cup basil

  • 2 Tomatoes

  • 100 Grams grated goat cheese

  • Salt and pepper



Marinate the fish in lemon juice, olive oil, sea salt, lemon zest and pepper. Set aside.


Thresh and grind the sweet corn in a food processor. Simmer the onion together with the carrot, until translucent. Then, add the processed corn with the milk and finely chopped basil. Cook for 20 minutes stirring constantly in order to prevent the paste from  sticking. Season with salt and pepper and add the butter.


Split the tomatoes in two and cut the lids. Season with sea salt, fresh oregano, pepper and cover with goat cheese. Bake the tomato-goat cheese gratin at high tem- perature in the oven.


In a frying pan, heat a little of olive oil. Add the Hake fillets and cook on each side for 10 minutes. Serve the fish on top of the stewed sweet corn together with the toma- to-goat cheese gratin.


Max Reserva Pinot Noir, with soft fine tannins, is a great partner for this meal of delicate flavors. The wine has a balanced acidity that pairs beautifully with the citrus notes of the lemon Southern Hake; at the same time, its good structure accompanies the richness and freshness of the stewed sweet corn.


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