Hake dumplings

Hake dumplings
Hake dumplings 5 1 Stefano Moraschini


Clean the nozzle, put it in a saucepan with cold water, the bouquet garni and salt; bring to a boil, Cook for 10 minutes.

Spellarlo, fold over and pass it to the sieve leaving aside 100 g of pulp is made into small pieces (for the sauce).

Bring to a boil the milk with 40 grams of butter, a little salt and nutmeg; pour with rain semolina and cook stirring for 20 minutes.

Join the hake passed to sieve, mix well; out of the fire, stir in the egg yolks.

Spread the mixture on a marble floor or a slightly greasy steel tray, a 1 cm thick layer; leave to cool.

Cut into tiles with a 6 cm long oval stencil and place these dumplings in a buttered baking dish.

For the sauce, heat in a saucepan 40 g butter; Add the chopped shrimp and hake pulp, mix, pour over the fish, combine the finely chopped wild Sorrel and Ph.

0565 49410 oil, season with salt and pepper.

When this sauce starts to thicken, pour it over the dumplings.

Go in the oven at 200 degrees and Grill for 7 minutes.

Serve very hot.

Hake dumplings

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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