Pistachio Hake
Recipe second for 4 people based on Hake - cooking method oven.
Preparation:
Preparation: Boil the hake fillets for about ten minutes in a saucepan with boiling salted water, the onion, bay leaf, white wine and peppercorns. Drain them and keep them warm. Prepare the béchamel: melt 30 g of butter in a saucepan, add the flour and dilute with a little milk. Cook over low heat until you get a rather fluid béchamel sauce. Blanch the pistachios, blend them and add them to the béchamel sauce, mixing well until a homogeneous mixture is obtained. Arrange the hake fillets on an oven dish, cover them with the pistachio sauce and put them in the oven at 190 degrees for a few minutes. Serve them immediately piping hot.
Ingredients:
Ingredients: 2 Hake Flowers Packs (300 G packs) - 2 Glasses of White Wine - 1 Small Onion - 2 Bay Leaves - 100 G Pistachios - 50 G Butter - 20 G White Flour - Milk - Salt - Peppercorns
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