Seehecht- und “Buttifarra” in Mandel-Safran-Sauce

Hake and “buttifarra” in almond and saffron sauce

Flavor explosion! Spectacular recipe from Toni Martín from Esparreguera (Barcelona). - “Don’t forget bread for dipping!”

Dish will be ready in an hour.

Here are the ingredients for six servings:

600 g hake fillets with skin in pieces, 6 slices of “buttifarra”, 1 onion, 1/2 fennel, fish stock, gluten-free flour + turmeric, 1 cooked egg white, 40 ml white wine, 20 raw chopped almonds, 4 cloves of garlic, 10 saffron threads, 1 boiled egg yolk, 1 chopped parsley

You can find all the details and steps to cook it perfectly on the @cookpad website or in the app.

Info “Buttifarra:”

"Buttifarra" is a Catalan word that refers to a traditional Catalan sausage or type of sausage. This sausage is made from pork and is usually seasoned to give it a spicy flavor. Buttifarra can be prepared in a variety of ways including grilled, fried or boiled.

It is important to note that there are different variants of buttifarra, such as "Butifarra Blanca" (white sausage) and "Butifarra Negra" (black sausage). The white buttifarra is made from lean pork, while the black buttifarra contains blood as an ingredient, which gives it the darker color. Both variants are popular parts of Catalan cuisine and are often served with bread or vegetables.

Back to blog