Grandma’s menu never fails. Everyone is looking forward to Christmas to go to those houses where love is breathed and to taste the flavors that take people back to childhood. Boiled lamb, baked shrimp, baked sea bream, scorpion fish cake, chocolate log… Every house has its own recipe book..
However, when it comes time for the guests to become hosts, problems begin. Attempt Copying the creations of the greats is quite a challenge. most people try to avoid it at all costs. Therefore, the option many people choose is to put their personal stamp and introduce themselves with dishes that they dream of being unique.
A perfect alternative to start the universe of Christmas menus choose fishgenerally requires Less cooking time than almost any meat. And while you’re at it, why not opt for a regular meal that can be eaten every week, but prepared in a special way?
Hake meets all these requirements. And this recipe in which it is presented stuffed and green scallops with sauce This is infallible.
Contents
-
A hake on his waist
-
three eggs
-
A dozen crab sticks
-
250 grams of oysters
-
A pinch of fresh parsley
-
White wine
-
Fame
-
two eggs
-
Onion
-
two cloves of garlic
-
salt and pepper
Preparation
-
The first step is to prepare the sauce, which should be done over low heat. To make this, the first step is to cut the onion into slices and sauté it over low heat with two crushed cloves of garlic.
-
When it turns golden, add the oysters and pour plenty of white wine over it. We increase the heat to evaporate the alcohol.
-
After a few minutes, reduce the heat again and remove the clams. Add chopped parsley and keep on low heat.
-
In the meantime, we will prepare the filling. You just need to cook the eggs so that the yolk does not curdle completely (8 minutes after it starts boiling will be enough). Peel, chop and mix sliced crab sticks.
-
It’s time to prepare the hake. You need to cut the steaks into four pieces, stuff them and coat them in flour and egg.
-
To prevent them from opening, you need to fry them for a few minutes on each side. This way a kind of shell is created and the pieces stay perfectly closed.
-
They should be left on absorbent paper to release as much oil as possible when they come out of the pan.
-
The only thing left is to gently stir the sauce to get a consistency without creating a puree.
-
Once ready, add the fish and oysters and let them warm over low heat.
-
Serve on plates garnished with some parsley.