INGREDIENTS
- – Merluzon 6 models.
- – Smoked bacon 12 slices.
- – Pear 2 models.
- – Blue cheese 150 g.
- – Chopsticks 12 models.
- – Sal.
- – Pepper.
- – To note.
- – Olive oil.
- – Elderberry vinegar.
- – Dried tomatoes 10 models.
- – Contemporary gargolas 8 models.
- – Onion 2 models.
- – Mixture of inexperienced leaves.
From Río Negro, we carry you the recipe for this hake filled with pears and blue cheese, wrapped in smoked bacon, spectacular! Accompanied by a salad, gargolas and dried tomatoes
PROCEDURE:
1. Season the boneless hake fillets with salt and merken, and put a slice of smoked bacon on them.
2. Lower the pears into sticks and brown them on a griddle.
3. Roll up the hake fillets, wrapping pear and blue cheese sticks. Shut with toothpicks.
4. Prepare dinner in an oven for roughly 10/12 minutes.
5. Place the seasoned oyster mushrooms on a very popular griddle and accompany them with sautéed onion and a salad of blended inexperienced leaves and hydrated dried tomatoes. Costume with elderberry French dressing.
