Hake stuffed with prawns

Hake stuffed with prawns

Today we will prepare hake stuffed with baked prawns, a really exquisite dish, ideal to enjoy with a good white wine and ready to delight your palate!

We use prawns and mussels as stuffing which give this dish a special touch. It is easy to make and does not require much effort.

Ingredients

  • 1 medium hake cut into loins
  • 230 grams (18 ounces) shrimps or prawns
  • 230 grams (18 ounces) of mussels
  • 1 medium leek
  • Fresh parsley
  • 1 spring onion
  • 200 millilitres of fish stock
  • 2 tablespoons flour
  • Breadcrumbs to taste
  • Olive oil
  • Salt and pepper

Preparation

  1. In a pan without water over high heat, put the mussels and cook them. After 2 minutes, they will open. Then remove them from the heat and place them on a plate.
  2. In a frying pan over medium heat, drizzle a little oil. When hot, add the finely chopped leek and spring onion. Season, mix with a wooden spoon, and cook for 10 minutes, stirring occasionally.
  3. Add the peeled and chopped prawns, the chopped and cleaned mussels and a handful of finely chopped parsley. Mix all the ingredients together and cook for another 5 minutes, stirring occasionally.
  4. Add the flour, mix it with the rest of the ingredients and let it cook for 2 minutes, then gradually pour in the fish stock while stirring the mixture to integrate everything and prevent lumps from forming.
  5. Cook the mixture for 5 minutes, this way the water will evaporate and the filling will be thick. Then remove from the heat.
  6. Place a baking paper on a baking tray. Season the hake loins on all sides. Place half of the loins on the baking tray, skin side down.
  7. Spoon the stuffing over the loins and sprinkle with the breadcrumbs. Finally, cover with the rest of the loins, this time with the skin side up.
  8. Place the hake stuffed with prawns in a preheated oven at 200 °C (392ºF) and cook for about 20 minutes. Once ready, remove, cut into pieces and serve.

Tips

  • To obtain a better flavor in this dish it is necessary that prawns are completely deveined, peeled and without heads. We recommend using large prawns, although you can choose the size of prawn you prefer.
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