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RECIPE BY CARLA ROCHA
Cozinha à la Carte
@cozinhaalacarte


INGREDIENTS

For cooking the Hake:

6 Hake fillets;
Water, as needed;
2 bunches of coriander;
2 cloves of garlic, with peel;

For the Béchamel sauce:

600ml Milk + 400ml Water from cooking the Hake (strained);
80g All-purpose flour;
50g Butter;
Salt, to taste;
Pepper, to taste;
Nutmeg, to taste;

For assembling the Gratinated Hake:

Cornbread crumbs mixed with fine salt, parsley, and garlic powder;
Cooked Hake (boneless);
Béchamel sauce;
2 grated Carrots;
100g Fresh spinach leaves;
1kg Potatoes (sliced and fried);

INSTRUCTIONS

1.
Cook the Hake in salted water with the coriander bunches and garlic cloves. Reserve the cooking water. Remove the bones and skin from the Hake and set aside;
2. To make the Béchamel sauce, in a saucepan, combine the milk and water. Gradually add the flour while stirring with a whisk. Then, add the butter and season with salt, pepper, and nutmeg;
3. Heat the mixture over medium heat, stirring constantly with a whisk until it thickens. Do not let it boil;
4. In a pan, heat a drizzle of olive oil and sauté the chopped onion until golden. Add the grated carrot and spinach. Mix well and let the spinach wilt. Then, add the Béchamel sauce (reserve some sauce for the baking dish) and mix everything together;
5. Adjust the seasoning and finally, add the cooked Hake, mixing gently to avoid breaking it apart too much;
6. To assemble the dish, start by spreading a small portion of Béchamel sauce in the baking dish. Then, layer half of the potatoes and cover with the Gratinated Hake mixture. Add the remaining potatoes and top them with the remaining Béchamel sauce. Finally, spread a layer of Cornbread crumbs on top;
7. Bake in a preheated oven at 200°C (390°F) until the Cornbread is golden brown. Serve immediately.

NOTE: If you have a food processor, you can make your Béchamel sauce more quickly by placing all the Béchamel ingredients and programming it to speed 4, temperature 90°C (194°F), for 8 minutes.

Enjoy your meal!

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