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Hake au gratin


The simple Italian recipe taken from Benedetta [fattoincasadabenedetta]. To my surprise, the taste of the au gratin breadcrumbs was special and unique.

  • 2 pieces of hake
  • 6 tablespoons breadcrumbs
  • 1 lemon - peel and juice
  • 2 tablespoons white wine
  • 2 tablespoons olive oil
  • 1 teaspoon dried and chopped oregano
  • 2 tablespoons chopped green parsley
  • salt
  • ground black pepper
  • lettuce and tomatoes

Servings: 2

Preparation time: less than 30 minutes

HOW TO PREPARE RECIPE Hake:


  1. The hake is cleaned of the tail fins with the help of a kitchen scissors.

  2. Cut the fish in half and carefully remove the spinal cord.

  3. Sprinkle with lemon juice, salt and let stand 10-15 minutes.

  4. Mix the rest of the ingredients in a bowl. You need to get a mixture like wet sand.

    If you think it is necessary, add a little more wine or oil.


  5. The hake is placed on a sheet of paper in a tray.

  6. Spread the breadcrumbs evenly over the fish.

  7. Put the tray in the oven for 20 minutes.

  8. The hake is ready when it is brown, beautifully au gratin.

  9. Serve with your favorite raw salad. We had lettuce with tomatoes.

Good appetite !!!

Tips sites

1

Use quality wine for cooking.

2

A semi-dry or dry white wine goes well with it.


Social canteen

Brrrr… what cooled out! Autumn is coming, brothers, no more languor! Ufff… the wonderful days when I was lying by the pool with the… days… are gone. weeks… I get sad when I think about it, but what to do, that's the weather, brothers! We have to be content with that, right? If I lived at the North Pole, with Nanuk and his Eskimo brothers, would it be better to have had six summer months, just by name? Brrrr… I don't even want to think! Come on, I'm in a hurry for today, let me get dressed and go to the Canteen for the hot coffee, which, I'm convinced, is already waiting for me on the kitchen table.

To start the week with fresh energy, Aunt Jeni thought of pampering us today with something super special: chicken liver in wine sauce. Aiiiiii… how good it sounds! But especially how good it smells, brothers, that Aunt Jeni has already started preparing this delicious thing and filled the kitchen with wonderful flavors! Be careful: at 800 grams of liver, she also combined two large and beautiful carrots, a celery, two red bell peppers, a cup of dry white wine, a parsnip, three tablespoons of flour, a little paprika, salt and pepper.

After washing and peeling them, Aunt Jeni puts the livers through the flour and smother them in oil, over low heat. After they change color, she gracefully extinguishes them with wine. The livers are then taken out on a plate and the vegetables are put in that wonderful sauce, dear to them, after Aunt Jeni put them on the grater. After they boil there, bubbling, for about ten minutes, Aunt Jeni adds the paprika, salt and pepper, keep them for another minute, two and gataaaaaa! This dish, once ready, is strained and will be served by Aunt Jeni separately in the saucepan. Magnificent, dear ones! Delicious! Mirobolant!

Miruna pampers us today with an irresistible dessert: cream tart and strawberry jam! Ahhh, how good! And it's not hard to do at all! At 100 grams of unsalted butter, our sweet colleague also uses 100 grams of powdered sugar, 100 grams of flour, an envelope of dry yeast, a teaspoon of vanilla essence, two whole eggs, three egg whites, a little salt and obviously , strawberry jam and cream. Buuuuun… Mirunica beats the three egg whites and then puts them in the fridge. Then froth the two eggs. Using the machining division, mix at high speed, butter, sugar, vanilla essence. Mix the flour, yeast and salt in a separate bowl, then add the egg whites, beaten eggs and butter mixture, mixing until a dough is obtained. This dough is divided in two and put each part in a tart shape. Bake in the preheated oven at 150 degrees for about twenty minutes. Remove the tarts in the oven, put them to cool and then on one of them Miruna gracefully spreads the strawberry jam and then the cream. Then put the other country on top and decorate with powdered sugar. Mmmmm delicious! Absolutely delicious! And so sweet ee.

Hey, brothers, a menu only good for weekstart! Tasty, nutritious and inspiring for the whole week, I might say. The meals are prepared on the terrace, the goodies are ready and waiting for you! Come on in, take a look and enjoy yourself!

Ufff… I sit quietly in a corner and I'm already thinking about next summer:

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Video: Seehecht angeln in Norwegen - Region Hitra, Smöla, Trondheimsleia (December 2021).