Pistachio hake
Instructions
Boil for about ten minutes the hake fillets in a pot with boiling salted water, onion, bay leaf, white wine and peppercorns.
Drain and keep warm.
Prepare bechamel sauce: melt 30 g of butter in a saucepan, add the flour and diluted with a little milk.
Cook on fire sweet, until bechamel sauce rather smooth.
Scalded pistachios, beat them and add them to the sauce, stirring well until mixture is smooth.
Place the hake fillets on a baking dish, cover with Pistachio sauce and then toss them in the oven at 190 degrees for a few minutes.
Serve immediately very hot.
Ingredients and dosing for 4 persons
- 2 bottles of hake flowers (300 g packs)
- 2 glasses of white wine
- == 1 small onion
- 2 leaves of laurel
- 100 g of pistachios
- 50 g of butter
- 20 g of white flour
- Milk
- Salt
- Peppercorns