Grandma’s table never disappoints. Christmas gatherings become magical when warmth fills the room and memories taste like home. Boiled lamb, baked shrimp, baked sea bream, scorpion fish cake, and chocolate log—every family has its own treasured recipe book and a story to tell. Yet when guests flip the switch to host, tensions can rise. Imitating legendary dishes is tough, and many would rather avoid the risk altogether. So, families often add their own personal touch, introducing dishes that shout their identity and reflect shared memories.
A smart way to begin a Christmas menu is with seafood. Fish generally requires less cooking time than most meats, making it ideal for busy kitchens. And while you’re at it, why not choose a simple dish that can be enjoyed weekly but prepared in a festive, standout way?
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Hake satisfies all these criteria. This recipe features stuffed hake paired with green scallions and a sauce that never fails to please. For those curious about the components, it is a straightforward, reliable preparation that delivers every time.
All you need for this recipe is a bowl of oysters. Shutterstock
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 over low heat. Slice the onion and sauté it softly with two crushed garlic cloves until the edges turn golden.
- When the aroma rises, add the oysters and pour a generous amount of white wine. Increase the heat to help evaporate the alcohol.
- After a few minutes, turn the heat down again and remove the clams. Stir in chopped parsley and keep the sauce on a gentle simmer.
- Meanwhile, prepare the filling. Cook the eggs just enough so the yolk stays slightly runny—about eight minutes after the water begins to boil. Peel, chop, and mix the sliced crab sticks.
- Process the hake: cut the fillets into four portions, stuff them, and coat with flour and egg.
- To keep the fillings sealed, fry the pieces for a few minutes on each side, forming a light shell that helps them stay closed.
- Place the pieces on absorbent paper to drain excess oil.
- Gently stir the sauce to achieve a smooth consistency, avoiding a puree texture.
- Once ready, add the fish and oysters and allow them to warm through on low heat.
- Serve on plates garnished with a touch of parsley for a fresh finish.