Stuffed Whiting

Stuffed hake is one of those dishes that is good all year round and is loved by both children and adults. You can simply make it in the oven with a little oil, but stuffed with prawns and a velouté sauce it is incredible.

Velouté is a bechamel sauce, but made with broth instead of milk. Today's sauce also has all the flavour of hake and prawns. With very little effort you get a luxurious dish.

Ingredients

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

KitchenAid P2 Food Processor and Bra Non-Stick Smooth Griddle

Preparation

1. Using the Kitchen Aid P2 food processor, cut the potatoes into thin slices. This is important because if they are not cut almost transparently, the potatoes will not cook at the same time as the fish. This processor allows for uniform and very fine slicing.
2. Lightly grease a Bra Efficient griddle with olive oil. Place the potatoes on the griddle, covering the entire bottom of the griddle and bake at 220 degrees while you prepare the hake and prawns.
3. Peel the prawns. In a saucepan, place the hake head, the bones and the prawn shells with the onion cut in half and the bay leaf. Let it boil for about 5 minutes.
4. Once done, strain and season the hake fillets with salt and pepper.
5. We take out the potatoes, which are already half cooked, and place 3 hake fillets on top of the potatoes. We cover with the cleaned prawns and place the other part of hake corresponding to each fillet on top.
6. We tie each part with a cotton cord to form a bundle. This will prevent the prawns from coming out when cooking.
7. Mix the fish stock with the wine and set aside half of it. Add half of the mixture to the hake and potatoes.
8. Bake for 10 minutes at 220ºC until the hake is well cooked and the potatoes are soft.
9. Meanwhile, in a saucepan, add a tablespoon of oil and a tablespoon of flour and brown well. Gradually add the hot broth until it forms 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 non-stick flat iron