Monday, 30 January 2012
HAKE AU GRATIN
For this recipe, I've used hake but you can use salmon, sea-bass, sole, plaice...whatever you like. Hake is quite a plain fish in tems of flavour, but this coat made it very tasty. This is actually how my mum cooks scallops, but I've "stolen" her recipe for other fishes and it is always a success. Try!!
4 hake fillets
15-20 g of grated Parmesan
35-40 g of breadcrumbs
1 clove of garlic (optional)
15-20 g flat leaf parsley
1 teaspoon butter
The quantities really depend on how big the fillets are. Just don't exceed with the Parmesan.
Chop finely the parsley and the garlic (I use the food processor), then mix with Parmesan, breadcrumbs, salt, pepper and olive oil.
Put the mixture on the fillets, then add a few butter flakes on the top.
Cook at 170 degrees for 30 minutes (but also the cooking time depend on the size of the fillets, 30 minutes are too much if the fillets are very small).