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HAKE

As promised, remember the soup so rich that we hake? For this is the result of the corpus delicti jejeje, we they give away.

As the piece was quite large, about two kilos and more, I thought it would be a good idea to roast, but with a twist, say it could be true for a celebration, so I decided when I knelt on ummm ..... tooth.

is also quite convenient to prepare, the oven is one of my most valuable tools without a doubt.

Accompanied by a bottle of very cold cider is a delicacy. Garnish

propose a napadas roast potatoes and garlic with a muslin, why not? for that matter, make a fancy menu.

First the smoked. Need: -400 grs

shrimp

-Pepper-Salt-Oil

Peel shrimp and reserve the bodies for the filling, with the rest to prepare a smoked, for which coceremos all the ingredients for a 10 or 15 minutes, crush and strain.

This step in the Thermomix is \u200b\u200breally good because the maximum hurry and get all the flavor out, work fine, yes sir.

Book.

shrimp For the bechamel:

-Onion-oil and butter, about 70 grams

-milk-flour (one heaping tablespoon)

-Salt-Pepper

-Nutmeg-Fumé

Fry finely chopped onion with the oil and butter until translucent, then add the flour and cook for losing the taste of oil, then add half smoked, half milk (which supports) to a bechamel espesita to fill out our fish. Sapimentar and sprinkle the nutmeg. No rush has to be very gentle but steady, this step may take about 15 minutes.

prepare for the oven:

-A hake of about 2 kilos

-natural cider

-The bodies of the prawns

-50 grams of smoked salmon

-La Prepare bechamel

roasting a large bowl and sprinkle a bit of cider (to the rest and will give a good account at lunch LOL), hake seasoning inside and out and put the bodies of prawns throughout inside, sprinkle with bechamel (and cold) and arrange the salmon into small pieces, reserving a little for the sauce, the same with the prawns.

Any remaining bechamel pan sprayed with it, put some shrimp and salmon, hake carefully tie is not broken, put over a little bit of cider and baked.

The way I program the oven is as follows: being a big fish, preheat to 200 degrees, lower heat and air and place the tray in height 2 and down to 180, at 20 minutes to heat up and down and up the tray height 3 20 minutes. In this way you get a perfect roast, inside out and upside down, without moving the fish.

probeis and I hope you enjoy it as much as me.

Bon appetit!