Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Hake fillets


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: