Hake stuffed baked recipe

Portions / number of people: 6
Preparation time: 60. minutes
Cooking time: 40. minutes
Category: Fish and seafood
Difficulty: Moderate

The hake stuffed is a convenient option especially when having guests at home, place it in the oven by clearing the kitchen and with minimum care taste freshly made without gait rush in the kitchen.

hake stuffed baked recipe

Supports any filling… as in this case with sea fruits or something more classic like serrano ham, fried assorted vegetables or even a combination of sea and land with wild asparagus and prawns…
We are the combinations are so varied that it is a shame to shut out any other options that you can think of us.

-1Hake without thorn tail
-125Gr. gulas
-125Gr. Mussels (weight without shell)
-125Gr. peeled prawns
-6surimi sticks
-Fresh spring onion
-A spoonful of flour
-A spoonful of good paprika
-A glass of milk
-Beer (can be replaced with wine white, cava…)

Poach the fresh spring onion and add the tablespoon of flour and form a b├ęchamel sauce with the milk that supports to make it thick. At that point add the rest of the ingredients in the filling (mussels, shrimp, chopped sticks and gulas) book.

Season the hake and arrange in a baking… put up the filling cold and tie so that you don’t lose the form (it could close with a few sticks that are less laborious).

Put beer reduced with a little water in the bottom of the Pan and watered a little bit above, reserve the rest for add in cooking in the oven.

Put a little oil on top and put into the preheated oven to monitor that you dont run out of broth, but without drowning it… in our case we first put the oven heat down with air and then raise the temperature with heat up and down.

At the time this fact make a garlic sauce with garlic on slices and paprika over fish volcandola. Also could be a muslin of garlic or a mayonnaise gratinandola a little… but so is very good and not add as many calories.

Each oven is a world and cooking also depends on the piece but more or less would be about 40 minutes. As the rear portion of the tail is made before it is put at the beginning some in albal until the entire piece with the same point.

I precalentaria strong and initially put down half tray and heat down to about 180 degrees, and halfway through the cooking more or less because it would change the tray a little more high and heat up and down to about 190 aprovechandolo to water it a little… already at the end Brown and put the garlic sauce on top.

If you put the option of air water piece and watch evaporation so not it from drying out too much.