Hake stuffedSERVES ( 4 ) 1400 g hake; 16 King Prawn tails; 2 hard boiled eggs; parsley; 3 shallots; 60 g breadcrumbs; 2 tablespoons of breadcrumbs; 2 medium onions; 4 cloves of garlic; 400 g tomato; 1 glass of white wine
First of all you must clean the hake and take off the spine – opening on the part of the belly – and salt it.
Then we prepare the stuffing. We will need a large skillet with oil where we will put the shallot. Let it cook 2 minutes and immediately add the peeled, sliced and salted, prawns we fry for 2 more minutes. We will put then the breadcrumbs, that we will have moistened with milk and drained, with a little parsley. Remove it from the heat and add chopped hard-boiled eggs. Then, very well mixed, we fill the hake tying in rings throughout the entire tail.
We will put it in a baking tray with the julienned onion, chopped, chopped tomato and garlic. We will cover the fish with a little bread crumbs, and add salt and a good stream of oil. We leave it 25 and 30 minutes in oven at 180 °C. When half cooked, we add the glass of white wine.
Then we put it in a serving tray (remember to remove the strings), and pass the vegetables by the “Chinese” strainer. You can serve with the sauce and with a little mayonnaise.
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