Instructions

Preheat the oven to 392ºF. We start by preparing the butter to have time to refrigerate it. Put lime juice and saffron in the chopping container of a Magefesa Blender. Chop until colored. If the juice is slightly hot, saffron will easily get rid of its color. Add room-temperature butter, reduce speed and blend. Make a cylinder with the saffron butter and cover with plastic wrap, let it rest in the fridge until tough.
Chop the carrots, leeks and zucchini into fine julienne. Melt some butter with olive oil in a Magefesa Skillet. Season the hake loins and brown both sides, set aside and keep.
Sauté the vegetables for a couple of minutes in the same pan. Papillote can be made into individual portions or the four of them together, the system is the same. Set the sliced hake on a foil sheet, basted with a bit olive oil, cover with the sautéed vegetables and moist with white wine. Form an envelope with the foil and seal the edges so that the hake can be cooked with its own steam. Bake it to 356ºF for 10 min.
When opening the papillote be careful not to burn yourself with the steam. Papillote is a fast and clean cooking technique that can be used to make many fish and vegetables.

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