Hake is a well-known and beloved fish by many. It belongs to the cod family, so fresh fish have a truly rich taste. However, a quick and deep freeze preserves many of the properties of the hake. In this regard, at the moment there are a huge number of culinary recipes from this fish.
Features of the choice of hake
In order for hake to please with its taste and useful properties, it must be chosen correctly. The carcass of the fish should be flat, light, even if frozen. If the fillet is iced, its color should be transparent. Cloudy ice or yellowish color of fish indicates overfreezing and loss of beneficial properties.
Hake with potatoes baked in the oven
For cooking, you will need the following products:
- hake fillet - 600 g;
- potatoes - 6 pcs;
- eggs - 3 pcs;
- milk - 1 tbsp;
- butter - 3 tablespoons;
- vinegar;
- vegetable oil;
- pepper, salt to taste.
The potatoes, peeled and washed, are cut into slices about half a centimeter thick. The fillet is divided into equal pieces and put in a baking dish, greased with vegetable oil. Sprinkle a little vinegar on top. Put potatoes on top of the fish, lightly salt and pepper. Beat eggs with a mixer and gradually pour milk into them. The contents of the mold are poured into the milk-egg mixture. The butter is heated and coated on the prepared foods. The baking sheet is placed in an oven preheated to 190 ° C for 30-40 minutes.
Hake with white wine sauce
Hake can be not only a trivial addition to a garnish, but also the center of a flavor composition. For such a dish you will need:
- hake fillet - 1kg 200g;
- potatoes - 2 pcs;
- dry white wine - 300 ml;
- white wheat bread - 100 g;
- wheat flour - 50g;
- corn oil - 500 ml;
- olive oil - 2 tbsp. spoons;
- onion - 1 pc;
- almond grains - 8 pcs;
- garlic - 3 cloves;
- parsley - a few stalks;
- salt.
It is necessary to fry pieces of bread pulp in a pan with heated corn oil, then put them in a separate bowl. After that, put the slices of potatoes, cut as for fries, into a frying pan for 5-10 minutes. The potatoes should be soft, but not crusty. Transfer it to a greased baking dish.
Divide the hake fillet into 4 parts, roll in salted flour and, shaking off any excess, brown in a pan. Place the pieces one at a time. After that, you need to put the hake on top of the potatoes.
To prepare the wine-garlic sauce, you will need to fry the onions until slightly golden brown, add slices of bread fried in corn oil, as well as garlic, almonds and parsley, chopped in a blender or mortar. Further, wine is added to the contents, diluted with 5 tablespoons of water. Salt the resulting mass and simmer over the fire for 5 minutes, then grind it again in a blender. Season the contents of the baking dish with the prepared sauce.
Put the prepared food in the oven preheated to 180 ° C for 10 minutes. The dish can be served both hot and chilled.
