Stuffed Hake

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.