On this occasion we are going to make a delicious hake filled with seafood, a very desirable and ideal dish to serve during the Christmas holidays. Stay at recipes.net and learn to prepare this succulent and overwhelming fish dish, you will love your contrast of flavors and textures!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make seafood stuffed: |
| 4 Merluza fillets 250 grams of shrimp or prawns 1 glass of white wine 2 teaspoons of fresh parsley 80 grams of green or long onion 1 pinch of garlic pasta 1 pinch of salt 1 pinch of black black pepper 1 package of wooden sticks |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make seafood stuffed:
1. The first step to perform this delicious hake stuffed with seafood is to prealist the ingredients. If you want you can replace the prawns with a seafood mix.
2. Now we are going to perform the hake filling. To do so, the shrimp or prawns with long or green onion leads to a food processor. Process the ingredients well until a puree.
3. Add salt, black pepper, fresh parsley and garlic paste. Process again until the ingredients are just integrated.
4. The ideal is that you have a seafood puree as the one observed in the photograph.
Trick: If you want to get a more creamy puree add a little cream or cream, this will give an exquisite touch to our Christmas recipe.
5. Fill in each of the hake fillets, you can use it whole or cut each fillet into four pieces and fill individually. It is best to obtain rolls so that at the time of presenting it is more elegant.
6. Rolle our hake fillets very carefully, if you want you can put a wooden stick to each of them so that at the time of cooking the filling is not damaged or lost.
7. Take each of the hake fillets to a refractory, add salt and black pepper to taste. Bathe the hake fillets with white wine.
8. Cover the refractory with aluminum foil and take it to the preheated oven at 180ºC. Bake the fillets of hake filled for about 35-40 minutes, taking into account that each hake takes between 10 and 12 minutes to cook. The fish should not be dry.
9. serves the hauffle of seafood cutting the fillets in medallions to have a pretty and sophisticated presentation, since if the entire fillet is presented, it loses some elegance. Decorate with a sauce of your choice, such as lemon or orange gastric sauce, and if you want to add an amaranth seeds. Bon Appetite! Remember that you can leave your comments and opinions about the dish.
