Stuffed hake

The stuffed hake is one of those dishes that works well all year round and is liked by young and old. We can make it simply baked with a little oil, but filled with prawns and with a velouté sauce is incredible.

Velouté is a béchamel sauce, but made with stock instead of milk. Today's version also has all the flavor of the hake and the prawns. With very little effort you get a luxury dish.

Ingredients

• 1 hake tail or a small hake - we should ask the fishmonger to leave the loins with the skin and without bones or head (but we take them for the stock). Each loin we cut into 3 parts so that we will have top and bottom parts of the same shape and size.
• 15 prawns
• 1 onion
• 1 bay leaf
• 3 potatoes
• 3 tablespoons of fino wine or manzanilla
• 1 tablespoon of flour
• Extra virgin olive oil
• Salt
• Pepper
• Parsley

P2 KitchenAid food processor and Bra smooth non-stick griddle

Preparation

1. With the help of the Kitchen Aid P2, we slice the potatoes thinly. It's important because if we don't cut them almost transparent, the potatoes won't cook at the same time as the fish. This processor allows uniform and very thin slicing.
2. We lightly oil a Bra Efficient griddle. We place the potatoes, covering the entire bottom of the griddle well, and bake at 220 degrees while we prepare the hake and the prawns.
3. We peel the prawns. In a saucepan, we put the hake head, the bones and the prawn shells with the onion halved and the bay leaf. We let it boil for about 5 minutes.
4. When ready, we strain it and season the hake fillets with salt and pepper.
5. We take out the potatoes which will already be half cooked and place 3 hake fillets over the potatoes. Cover with the cleaned prawns and put on top the other part of hake corresponding to each fillet.
6. We tie each portion with a cotton string forming a package. This prevents the prawns from falling out while cooking.
7. We mix the fish stock with the wine and reserve half. We baste the hake and potatoes with half of the mixture.
8. We bake for 10 minutes at 220 ºC until the hake is well cooked and the potatoes are soft.
9. Meanwhile, in a saucepan we put one tablespoon of oil with one of flour and brown well. We add the hot stock little by little until forming a velouté sauce.
10. We remove the string from each package and serve on a plate accompanied by potatoes and a little velouté sauce.

Bra smooth non-stick griddle