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Young hake with olives 'Malaga Style' |
Ingredients:
- 1 young hake (aprox. 1 Kg)
- 1 onion
- 1 carrot
- 2 eggs
- 100 gr pitted olives
- white asparagus
- Breadcrumbs
- Lemon
- Parsley
- Xerry wine, olive oil and salt
Stuffing:
Cut to open the hake, clean it and remove the bone (you can also ask for that at the fishmonger’s).
Once opened and cleaned, coat in breadcrumbs, putting it first in whipped egg and afterwards in breadcrumbs. Spread some olive oil on an ovendish and place the hake’s skin up in the dish.
Add salt, the juice of a lemon and the Xerry wine. Preheat oven and introduce the dish during half an hour medium heat.
Put the onion and carrot thin cutted in a saucepan and fry with a bit of olive oil. Add parsley and salt and keep frying until carrots become soft.
Once the hake is being cooked in the oven for 30 minutes, serve in a tray and cover with the fryed onions and carrots.
Decorate both sides of the tray with many olives and asparagus.
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