Welcome to this new edition of Paulina Cocina, where we'll learn how to make hake in spinach cream.
Hake… how delicious hake. It's like a wavy hake…
And how delicious and cool are the fish recipes! (This is a subliminal message, very poorly done, by the way, to get everyone to start eating more fish.) It's a great meal, it's healthy, it's delicious.
In the end…
I don't have a video for this recipe, but you can still subscribe to my YouTube channel, where I post two great recipes every week, by clicking here .
About this recipe for hake in spinach cream
I initially made this dish with turnip greens. I read about it in a gourmet recipe. The turnip greens turned out to be too bitter for the preparation. So I decided to bow down, accept my humble kitchen, and repeat the dish, which had turned out beautifully, with the good old spinach.
It's good to take risks and trust your own criteria when cooking; it's a good way to create new and original things.
Hake is a very versatile fish, like hake. It can also be cooked in a Roman-style sauce or in a stew. This particular recipe is ideal for winter.
This dish also has a very good thing about it: it's very colorful, and if presented well, it's also very eye-catching. It's ideal for winning over people completely, with its flavor and aesthetics.
A question that was a huge hit with the family. Highly recommended.
Here's another great fish recipe to continue the line I started with: Fish Stew , another great dish for the cold temperatures.
Without further ado, I leave you with the recipe:
Ingredients
For 3 portions
-1 hake fillet
-1/2 bunch of spinach
– Garlic clove
-1 potato
-1 tbsp. of flour
-Oil, salt and pepper
Recipe for Hake in Spinach Cream
It is very, very rich.
1- The first thing we are going to do is chop the garlic and sauté it in a little oil, in a deep pot.
2- Meanwhile, we'll wash the spinach and place it directly (slightly drained, but still moist) into the pot where we've been sautéing the garlic. We'll cover it and reduce the heat. This cooking process is almost steaming. I say almost because the bottom leaves will be in contact with the water, but the rest will be cooked with the heat of the steam.
3- Next, peel the potato and cut it into large chunks. Then boil it until tender.
4- When the spinach has "fainted" and turned fluorescent, remove it from the heat. Add salt and pepper, and then a small piece of potato. Blend this entire mixture with a blender until it becomes a thick, smooth cream.
It's time for the hake
5- I love you, hake. We're going to cut it into large chunks, as seen in the photo. We're going to coat it in flour, just a little, just so it doesn't stick.
6- Next, we'll heat a frying pan with a splash of oil and place the hake in it until it's browned on both sides. It's a quick cook, about 2 minutes on each side.
7- Our dish is ready! And it's delicious! All that's left is to plate it, so that it looks as beautiful as its flavor. The idea is to do it this way: place the cream on the bottom, two pieces of potato on each plate, and the hake on top. In any case, you can do this step any way you like; you can innovate or draw, or whatever you want. I do it this way, and I can assure you it will turn out divine.
it's great!
I tried it! It was delicious!