Creamy Hake

Preparation:

Preparation: Obtain the fillets from the hake, place them in a buttered pan, well lined up. The cooking must be done in a bain-marie, placing the pan in another larger pot in which water is boiled, for about an hour. In the meantime, prepare the fish broth in white with the vegetables, in which you will then cook for at least 15 minutes what is left of the filleted hake, together with the tails. Strain the broth and add it to a knob of melted butter and a spoonful of flour to obtain a velvety sauce, adding pepper or paprika. Add the scampi or shrimp tails, previously boiled and pounded in a mortar, the lemon juice and a little grated rind to the sauce and cover the hake with the resulting mixture. You can add cream if you want. Place the pan for 15 minutes in the oven to brown.