Stuffed hake recipe

How we love tins of food! As a snack, as a main ingredient or as the perfect complement for a recipe… Tinned seafood is simply great and versatile. Rosalía from the Ross Gastronómica blog knows this well and has prepared a fabulous dish with our Serrats mussels. Hake filled with its green sauce and a stuffing that is pure flavour. We can already hear our gastric juices in the distance… what about yours?

Ingredients

  • 4 fillets of frozen hake
  • salt and pepper
  • 2 eggs
  • flour
  • Olive oil for frying

For the fish stock:

  • 2 sole heads
  • The green part of 2 leeks
  • 1 bay leaf
  • a dash of olive oil

For the filling:

For the green sauce:

  • Fish stock
  • 1 clove of garlic
  • 1/2 onion
  • Olive oil
  • 1/2 glass of white wine
  • 1 tsp of corn starch
  • salt
  • parsley

Preparation

  1. First of all let’s prepare the fish stock.
  2. Clean the fish heads well, remove the eyes and leave everything in a saucepan with cold water, add the green part of the leeks, the bay leaf and a dash of olive oil.
  3. Put on the heat to boil. When it starts to boil, lower the heat and simmer for 15 minutes.
  4. Then, rinse and set the stock aside.
  5. Next prepare the stuffing.
  6. In a saucepan add a dash of olive oil where you will slowly sauté the chopped leek (now use the soft, white part of the leek).
  7. Meanwhile, open the tin of large mussels in brine, rinse them (set the liquid aside) and finely chop the mussels; if any still have the hairy part inside, remove it. Set aside the chopped mussels.
  8. Set aside a bit of milk and dissolve the corn starch.
  9. The leek is now sautéed, add the milk to the saucepan and the brine, and let them simmer for a few minutes. Add the milk with the corn starch and the chopped mussels, and cook them all together for a few minutes; the mixture will start to thicken, remove it from the heat and set it aside until it cools down a bit.
  10. Meanwhile, prepare the green sauce.
  11. In a shallow saucepan, heat a dash of olive oil and sauté the finely chopped onion and the crushed clove of garlic, making sure that neither of them start browning.
  12. Add the white wine and leave to cook for a few minutes until the alcohol evaporates.
  13. Add the fish stock. Leave to cook for a few minutes and if necessary thicken with a teaspoonful of corn starch dissolved in some water. Sprinkle with abundant chopped parsley, remove from the heat and set aside.
  14. Open in half, like a book, the hake fillets, add salt and pepper and add portions of the stuffing between the fillets.
  15. Add flour and soak in beaten egg, and fry in hot oil.
  16. Remove and place on kitchen paper.
  17. Place the portions of stuffed hake in the sauce you prepared earlier and briefly bring to the boil.

Tasty and nutritious. Thanks, Rosalía!

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