The hake slices are left, they pass through flour, and fry back and forth to then place them on a low casserole. In a pan, the very fine chopped onion is given in a little oil. When it is almost golden, half of the cider be poured allowing it to be consumed.
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| Ingredients to hake in cider sauce: |
| 1 kilo of hake in slices 100 grs. from Cebolleta ½ liter of cider 100 grs. of flour 50 grs. of parsley 1 dl of cream 1 dl of olive oil salt to taste |
Ingredients to hake in cider sauce:
2. The rest of the cider, the cream and the parsley is added below, a boil is shown and the hake is poured by leaving the sauce. It is set to salt and served accompanied by a salad, for example.
