Stuffed hake is one of those dishes that goes well throughout the year and is liked by young and old alike. We can simply make it baked with a little oil, but stuffed with prawns and with a velouté sauce is incredible.

Velouté is a béchamel sauce, but made with broth instead of milk. This one today also has all the flavor of hake and prawns. With very little effort you get a luxurious dish.

Ingredients

  • 1 hake tail or whiting - we must ask the fishmonger to leave the loins with the skin on and without the bones or head (but we take them with us for the broth). We cut each loin into 3 parts so that we will have the top and bottom part of the same shape and size.
  • 15 prawns
  • 1 onion
  • 1 bay leaf
  • 3 potatoes
  • 3 tablespoons of fine wine or manzanilla
  • 1 tablespoon of flour
  • extra virgin olive oil
  • Salt
  • Pepper
  • Parsley

P2 KitchenAid Food Processor and Bra Nonstick Smooth Griddle

Preparation

  1. With the help of the Kitchen Aid P2 food processor, cut the potatoes into thin slices. It is important because if we do not cut them almost transparent, the potatoes will not cook at the same time as the fish. This processor allows uniform and very fine cutting.
  2. Lightly grease a Bra Efficient iron with olive oil. We place the potatoes covering the entire bottom of the griddle well and bake at 220 degrees while we prepare the hake and prawns.
  3. Peel the prawns. In a saucepan, we put the head of the hake, the bones and the shells of the prawns with the onion cut in two and the bay leaf. Let boil for about 5 minutes.
  4. When we have it, strain and season the hake loins.
  5. We take out the potatoes that will already be half done and put 3 hake fillets on top of the potatoes. Cover with the clean prawns and put the other part of hake corresponding to each loin on top.
  6. We tie each of the parts with a cotton cord , forming a package. This way we will prevent the prawns from coming out when cooking.
  7. Mix the fish broth with the wine and reserve half. Sauté the hake and the potatoes with half of the mixture.
  8. Bake for 10 minutes at 220 ºC until the hake is well done and the potatoes are soft.
  9. Meanwhile, in a saucepan we put a tablespoon of oil with one of flour and brown well. Gradually add the hot broth to form a velouté sauce.
  10. We remove the cord from each package and serve on a plate accompanied by potatoes and a little velouté sauce.

Nonstick Smooth Iron Bra

Author of the recipe: Lola Bernabé de Loleta, Life Market & Cooking

Comments

M FLORINDA SAN JUAN DELGADO said:

Esta receta es increíble, enhorabuena por vuestro trabajo, no cambiéis nunca, sois increíbles

Saludos

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