Stuffed hake on green pepper sauce

• Preparing fish (Note that the fish must be opened in half to introduce the filling.)

For this recipe, the following elaborations are needed:

• Green pepper cream soup
• American sauce

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.