Stuffed Hake

675 Views
 
MASTERY Level
55 min
676 Views
 
MASTERY Level
6 People
55 min
INGREDIENTS for 6 people

3 cods of 350 grams each

300 ml Mornay sauce

200 ml fish broth

30 g butter

 

 

For the stuffing

250 g mushroom

1 Spoon of shallot

parsley

tarragon

Fillet of tomato

4 Spoons of Mornay sauce

Preparation

Carefully clean, gut, wash and dry the hake. With a pointed, very sharp knife, cut them along the spine and extract the central bone, trying to break it off at the head and near the tail. Fill with the stuffing based on mushrooms and fines herbes, close them and leave to cook over moderate heat in the fish stock, which can be prepared with the off-cuts and bones of the hake themselves. Once cooked, remove from the pan and line them up on a serving plate, sprinkle with Mornay sauce and grated Parmesan, drizzle with melted butter, and brown in a very hot oven.

Main courses
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