Stuffed hake on green pepper sauce

120 min
Type of dish: Fish, Shellfish
Temperature: Hot
Allergens
Crustacean
Crustacean
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Molluscs
Molluscs
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
No. 3 frozen hake 1.0 kg
Garlic, bulb 0.5 ud
Onion 0.1 kg
Leek 0.3 ud
Bulk mussels, frozen 0.1 kg
Peeled frozen prawns 0.05 kg
Plain flour 0.1 kg
Eggs 1.5 ud
High oleic oil 0.1 l
Table salt 3.75 g
Onion 0.01 kg
Carrots 0.003 kg
Leek 0.02 ud
Tomato 0.01 kg
Prawns 0.005 kg
Rice 0.003 kg
Fumet 0.075 l
Brandy 0.003 l
Table salt 0.375 g
Elaboration
  • Preparing fish (Note that the fish must be opened in half to introduce the filling.)

For this recipe, the following elaborations are needed:

For the filling:

  • Cook and chop the mussels.
  • Sautee and flambé the peeled prawns with the brandy.
  • Chop the garlic, onion and leek into brunoise.
  • Soften the vegetables, add the mussels and the prawns and finish cooking, leave to cool and add the American sauce until the stuffing is bound and leave to cool.
  • Stuff the fish, season, batter and fry.
  • Place on a previously greased baking tray and finish cooking in the oven (160 ºC).

SET UP

  • Season the bottom of the plate with the green pepper cream soup and place the hake on top of it.
  • Decorate with boiled eggs and chopped parsley.
Nutritional information (1 portion)
Fiber 8.39 g
Saturates 2.25 g
Monounsaturated fatty acids 11.79 g
Polyunsaturated fatty acids 3.04 g
Cholesterol 173.91 mg
Calcium 380.05 mg
Iron 7.03 mg
Zinc 3.19 mg
Vitamin A 224.7 ug
Vitamin C 108.27 g
Folic acid 226.23 ug
Salt (Sodium) 803.18 mg
Sugars 17.87 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.