Put in a saucepan to boil with water, salt and laurel; Add the hake and scald five minutes.
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| Ingredients to make rebozed hake crepes: |
| 250 g Clean hake (or fish) 1 chalota 300 ml milk 2 tablespoons flour 20 g butter perejil laurel salt pepper for crepes 2 eggs 200 ml milk 100 g Harina salt butter for grease and fry egg and breadcrumbs to rebozar |
Ingredients to make rebozed hake crepes:
2. strain and let cool. Break, withdrawing skins and thorns and reserve.
3. chop the shallot and poach in a saucepan with butter; Add the flour and toast slightly; Add the temperate milk little by little, while stirring, until you get a bechamel that is fine.
4. Add the hake crumbs and chopped parsley. Show cook over low heat for ten minutes by splashing the cream.
5. Pour over a plate and let cool completely, it must be thick.
6. Beat the eggs with the milk with the electric blender and add the flour little by little.
7. Take a pinch of salt and form fine crepes of 10-12 centimeters (grease the pan that we are going to use with butter or butter).
8. brown on both sides and leave them one over another on a plate.
9. Fill every half of crepe and fold (first in half, and after again, forming a triangle).
10. Go through egg and breadcrumbs and fry at the time of serving.
11. Accompany of green salad.
