Hake stuffed in the oven by Soriana
Hake stuffed in the oven by Soriana
Soriana - Visits: 153,098
Portions / number of people: 6
Preparation Time: 60 Min.
Cooking time: 40 Min.
Category: Fish and shellfish
Difficulty: ModerateIntroduction:
The stuffed hake is a comfortable option especially when having guests at home, allows to place it in the oven clearing the kitchen and with minimal care to taste it freshly made without rushing in the kitchen.
Admit any filling ... as in this case with FRUITS OF SEA or with something more classic like jamn serrano, varied vegetables poached or even a combination of sea and land with wild asparagus and prawns ...
come the combinations are so varied that it is a pity to close to any other option that comes to mind.
Ingredients:
1 Hake tail without the thorn
125 gr. of gulas
125 gr. of mussels of rock (weight without shell)
125 gr. peeled prawns
6 surimi sticks
Fresh chive
3 Garlic
A spoonful of flour
A spoonful of good paprika
A glass of milk
Beer (can be replaced by white wine, champagne ...)
Instructions:
To poach the fresh onion and to add the spoonful of flour and to form a béchamel with the milk that admits so that it is thick. At that point add the rest of the ingredients of the stuffing (mussels, prawns, chopped sticks and gulas) to reserve.
Season the hake and arrange on a baking tray ... put on top the already cold filling and tie so that it does not lose its shape (it could be closed with chopsticks that are less laborious).
Put the beer down with a little water in the bottom of the tray and water a little above, reserve the rest to add in the oven.
Put a little oil on top and put in the preheated oven watching that it does not run out without broth but without drowning it ... in our case we put the oven first with heat down and air and then we raise the temperature with heat up and down.
At the moment that this done to make a garlic with garlic in sheets and the paprika overturning it over the fish
You can also put a garlic muslin or a mayonnaise gratinating a little ... but it is very good and we do not add so many calories.
NOTES ABOUT THE OVEN:
Each oven is a world and the cooking also depends on the piece but more or less it will be about 40 minutes.
As the back part of the tail is done before it is appropriate to put at the beginning a little albal so that the whole piece with the same point remains.
I would preheat strongly and at first I would put the tray from the bottom to the bottom and heat down to about 180 degrees and half the cooking more or less then change the tray a little higher and heat up and down to about 190 using it to water it a little ... and at the end brown and put the ajado above.
If we put the option of air irrigate the piece and monitor the evaporation so that it does not dry in excess.
Sent by Soriana
(see more Soriana recipes)
Published on April 1, 2008 at 11:48
This recipe has been viewed a total of 153.098 times
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