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Hake fillet: how to cook? Video
Hake meat is characterized by a high content of easily digestible protein and useful microelements, as well as a low amount of fat. All this allows you to cook hearty and at the same time healthy dishes from it. And if you add herbs or other foods, you can make a truly royal treat.
Hake fillet baked in tomato-garlic sauce
Ingredients: – 500 g hake fillet; – 3 cloves of garlic; – ½ glass of tomato juice; – 2 tomatoes; – 20 g olives; – onion head; – 3 tbsp. tablespoons of olive oil; – salt and black pepper to taste; – 3 tbsp. chopped parsley.
Defrost frozen hake fillets at room temperature or in cold water. Rinse under running water and pat dry with a paper towel. Rub with a mixture of salt and black pepper. Leave it on for 20 minutes.
Meanwhile, prepare the sauce by mixing olive oil, lemon juice and minced garlic. Peel tomatoes and onions and cut into rings. Place the hake fillet in a fireproof dish. Put the onion on top of it, then the tomato slices. Add a little salt to taste. Add olives, pour over the prepared sauce and place in an oven preheated to 180 ° C for 30 minutes. Garnish the finished dish with chopped parsley and serve with gentle mashed potatoes.
Fried hake fillet with rosemary
Ingredients: – 500 g hake fillet; – salt and black pepper to taste; – 2 sprigs of rosemary; – ½ cup flour; – olive oil.
Prepare the hake fillet as described above and cut into portions. Season each well with salt and pepper. Heat olive oil in a skillet. Put pieces of fish on it, having previously rolled them in flour. Sprinkle the fillets with rosemary. Fry the fish over medium heat until golden brown.
Rosemary is a scented herb that goes well with fish. Dishes prepared with this seasoning are distinguished by an extraordinary aroma. Rosemary also improves digestion and has antiseptic properties.
To prepare 5 servings of this dish you will need: – fillet of one hake; – 1 glass of rice; – 2 eggs; – 3 heads of onions; – 2 large carrots; – 150 g mayonnaise; – salt and black pepper to taste; – 300 g of hard cheese.
Wash and dry the hake fillet. Cut into small pieces. Season with salt, pepper and coat with mayonnaise. Boil rice in salted water until tender, cool and mix with raw eggs. Peel the onions and carrots. Cut the onion into half rings and cut the carrots into strips. Fry them in vegetable oil until half cooked.
Grease a refractory dish with a little vegetable oil. Spread the rice in an even layer, tamping it down a little. Top with half the roast, then the hake fillet. Sprinkle the remaining grilled fish and grated cheese over the fish. Cover the dish with foil, place in a preheated oven and cook at 30 ° C for 200 minutes. Then remove the foil and simmer for another 5-10 minutes. Cut the finished dish into pieces, arrange on plates and serve without garnish.