Dishes of hake

In Europe, hake long been recognized as the best representative of the cod species. Widely known as hake. In hekov - hake meat more fatty, and the liver smaller and fatter than a tresok. Hake meat is tender, white, malokostistoe, fillet plates easy separability from the bones after cooking. It contains 16-18% protein and 4% fat. Good to be frozen. Fresh hake has the ability to quickly lose flavor and aroma. Rapid freezing helps to slow down / delay the process.

Heck with pepper in Spanish
  • 4 hake fillets, skin peeled
  • 2 tbsp. l. flour
  • Salt and ground black pepper
  • 1 of Art. l. olive oil
  • 2 red peppers, seeded and chopped
  • 1 clove garlic, crushed
  • 8 black olives, sliced ​​in half
  • 2 packages of patatas bravas - potatoes in a thick tomato sauce with peppers, onions, garlic, herbs and shrimp with olive oil).
Roll fillet of hake in flour, seasoned with salt and pepper. Heat olive oil in a frying pan and fry the fish 8 minutes, turning 1 time. Remove from the pan. Add to skillet peppers, garlic and olives. Fry for 5-6 minutes until soft. Add patatas bravas and warm. Shrimp fry in oil. Serve the hake with peppers, patas bravas and shrimp, sprinkle with parsley.
Soup of smoked hake
  • Water - 1.5 liters
  • onions - 1-2 pcs. or leeks - 1 pc.
  • parsley (root) - 1 pcs.
  • Carrots - 2-3 pcs.
  • butter - 2 tbsp
  • Tomatoes - 2-3 pcs. or tomato paste - 1 tbsp
  • potatoes - 500 g
  • smoked hake - 400 g
  • salt, dill, parsley (green) - to taste
  • sour cream

Onions and leeks cut into slices, parsley and carrot - thin strips. Slightly spasserovat in oil, add tomato puree or tomato paste (the latter used if the soup when applying for a table is not placed, sliced ​​fresh tomatoes), hot water, flavoring and seasoning cubes or sliced ​​potatoes. Simmer until the vegetables and potatoes are tender. In the finished soup add beautiful pieces of smoked fish, cleaned of skin and bones, and lots of chopped dill. When a table to put in the soup, poured in a soup bowl or poured on the plates, slices of tomato and sour cream, sprinkle with chopped herbs.

Heck, baked in the oven
  • potatoes - 500 g
  • bulbs - 3 pc.
  • Garlic - 2 pieces.
  • Spinach - 500 g
  • Olive oil - 4-5 tbsp
  • Tomatoes - 3 pcs.
  • hake fillet - 750 g
  • flour - 5 tablespoons
  • bacon, diced - 50 g
  • Salt and pepper
  • chopped parsley - 3 tablespoons. l.
  • Sherry - 50 ml.
  • fish stock - 150 ml
Peel the potatoes, cut into slices and dry. Cut the onion into rings. Chop the garlic. Spinach cut into strips. Cut the tomato flesh into cubes. Preheat a frying pan 3 tbsp. olive oil and fry the potatoes as follows. Take out and put it on a napkin. Fish wash, dry and roll in flour. How should fry it in fat from the roasting, remove and allow oil to drain. If necessary, add to the pan a little more olive oil. Fry bacon in it and onions. Add the garlic, tomatoes and spinach and simmer for a few minutes. Season with salt, pepper and herbs. Grease form. Put it in the first layers of potatoes, and then the fish fillets. Cover the vegetables. Drizzle with 1 tbsp. spoon of olive oil. Bake in oven for 10 minutes at 200 degrees. Pour the sherry, fish stock and sprinkle with raisins. Bake for another 5 minutes. Serve in a form.