INGREDIENTS
- ROMAN-STYLE HAKE WITH ROASTED GARLIC AIOLI
- – Hake or rooster fish 4 fillets.
- – Harina c/n.
- – Egg 4 models.
- – Sal.
- For the aioli:
- – Uncooked garlic ½ clove.
- – Roasted garlic 1 head.
- – Milk 40 cc.
- – Sunflower or olive oil 80 to 100 cc.
- – Lemon juice 2 tbsp.
- – Salt to style.
- HAKE IN GREEN SAUCE
- For two dishes:
- – 2 parts of hake with pores and skin of 350 gc/u.
- – 6 mussels (dwell) or Patagonian clams (dwell).
- – 2 cloves of chopped parsley garlic.
- – 1 tbsp flour.
- – Further virgin olive oil.
- – White wine.
- – Fume c/n.
- – Sal.
ROMAN HAKE WITH ROASTED GARLIC AIOLI AND HAKE IN GREEN SAUCE 2&cooking-recipesx20e3; 1&cooking-recipesx20e3; in hake recipes! These two scrumptious dishes got here out with all of the well being advantages that hake brings you
PROCEDURE:
ROMAN-STYLE HAKE WITH ROASTED GARLIC AIOLI
1. Aioli: Place the grated uncooked garlic, the roasted garlic puree, a contact of salt, the parsley and the milk within the mixer glass. Mix effectively, leaving the mixer nonetheless on the backside of the glass. Begin slowly including the oil whereas persevering with to combine till it reaches consistency. Lastly, add the juice
lemon, alter the salt and that is it.
2. Hake: Coat the fillet, coat it in flour after which in crushed egg.
Fry it till it turns a light-weight golden brown and drain it on absorbent paper.
HAKE IN GREEN SAUCE
1. Sauce: Clear the chopped garlic in a pan, add half of the parsley adopted by the white wine, scale back and add the flour. Prepare dinner the flour for a number of seconds with the oil and add the water or fish broth to kind a sauce.
2. Hake: Warmth slightly oil in a frying pan, seal the hake for a number of moments on the flesh facet and instantly then put it within the boiling sauce till cooking is completed.
