Place enough water to cover the fillets.
| 🚻 | 🕘 | 🍵 | 🤯 |
| French hake fillet ingredients: |
| 6 units. Merluza fillet 1 pinch salt pepper 1/2 cch. Pepper in grains 1 Ram. Laurel leaf 1 Ram. PerejÃl 50 g. butter 1 unid. onion 1 can (s) tomatoes 1/2 glass (s) dry white wine 1 cchta. corn starch 1 unid. grated cheese 1 unid. chopped parsley |
French hake fillet ingredients:
2. Add the salt, the pepper in grain, the laurel and the parsley and boil for 5 minutes.
3. accommodate the fillets in the saucepan and let them boil slowly until cooked.
4. melt the butter in a saucepan and cook the onion, incorporate the tomatoes and cook until a sauce is formed.
5. Sazonar to taste with salt and pepper and thicken with the diluted corn starch in the wine.
6. Revolve constantly until it boils and thickens.
7. Drain the fillets and place them in an oven fountain, without gathering.
8. Cover with tomato sauce, make an edge with the mashed potatoes and gratin in the oven until the puree is golden.
9. Dervate sprinkled with grated cheese and chopped parsley.
