Hake fillets
Preparing:
Clean the hake, cut some fillets out of it and flour them slightly.
Fry onion, garlic and parsley in a pan.
Move the fillets to the pan, brown them on both sides, add the Grappa and evaporate a bit. If there's not much gravy left, diluite it with a little fish broth prepared using the head and leftovers of the hake itself.
Recommended Grappa:
PO' di Poli Morbida
- Ingredients:
About 1 kg hake
2 tablespoon flour
1 onion
1 cloves garlic
A sprig of parsley
A glass of Grappa - Author:
- Guido Ghersi, Gianfranco Greco - Levanto
- Typology:
- Second courses
- Preparation time:
- About 30 minutes
- Notes:
