Elements
Hake fillet, 750 g.
Tomatoes seasoned, 1 massive
Ketchup, 2 tablespoons
Eggs, 4
Ricotta or white cheese, 250 g
Breadcrumbs, 3 tablespoons
Olive oil, ½ cup
Salt, pepper, and nutmeg to style
Elaboration
– Cook dinner the hake fillets in water and salt for five minutes.
– Take away and drain.
– Mix the tomatoes, ketchup, eggs and fish.
– Add the oil whereas persevering with to mix.
– Combine the earlier preparation with the ricotta and breadcrumbs.
– Season with salt, pepper and nutmeg.
– Paint a mould with oil and cross it with breadcrumbs.
– Place the fish combination within the mould.
– Cook dinner in a bain-marie, in a reasonable oven for 45 or 50 minutes.
– Serve adorned with golf sauce.
