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).
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