INGREDIENTS
- – Hake fillet 500 kg.
- – Medium onion lower into julienne 1 unit.
- – Small bell pepper lower into julienne 1 unit.
- – Crushed tomato ½ can.
- Roasted greens:
- – Blanched cabbage 10 items.
- – Potato 3 items.
- – Lemon pickles 2 items.
- – Thyme.
- – Butter.
- – Salt and pepper.
- – Oliva.
- For the basil pesto:
- – Basil leaves 200 g.
- – Garlic clove 1 unit.
- – Grated cheese 70 g.
- – Walnuts 100 g.
- – Olive oil 160 cc.
- – Salt and pepper to style.
HAKE ROLL WITH BRUSSELS SPRAYS
PROCEDURE:
1. For the pesto, wash the basil leaves and put them in a mixe glass with the garlic, cheese and walnuts. Add the oil little by little till you get a pesto.
thick.
2. Clear the hake fillets. Season with salt and pepper, unfold with pesto and roll up (they shouldn’t be too massive).
3. In a paella pan, sauté the bell pepper and onions. As soon as they’ve browned properly, place the rolls facet by facet. Add the crushed tomato and cook dinner for 10 to fifteen minutes.
4. For the potatoes: Wash them properly with their pores and skin on and lower them with a knife. Cook dinner in water for 3 or 4 minutes (it’s nothing greater than blanching). Place the cabbages and potatoes in a baking dish, season with salt and pepper, and a bit of butter and the lemons lower into quarters. Put within the oven till golden.
5. Cook dinner over excessive warmth till they brown properly. The result’s tremendous potatoes
crispy and tender inside. Add a contact of butter to the final
second is pure happiness!
6. 7. As soon as the fish is cooked, add the potatoes.
