Baked hake on the nape of the neck with baked potatoes and hot vinaigrette, recipe by Carlos Arginiano!

Hi I am David
I am going to show you a new amazing recipe

Fish and mussels

Carlos Arginano teaches us how to make a delicious roast hemp with a base of bread potatoes and sauteed vegetables bathed in hot vinaigrette.

Ingredients (4 people):

  • 1 large nape per hake (1300 g)
  • 3 potatoes
  • 1 spring onion
  • 1 green pepper
  • 1 clove garlic
  • extra virgin olive oil
  • Sol
  • parsley

For the hot vinaigrette:

  • 1 small green pepper
  • ¼ red pepper
  • 1 small spring onion
  • 2 cloves garlic
  • extra virgin olive oil
  • vinegar
  • Sol
  • chopped parsley

Preparation of the recipe for the nape of the neck of hake with hot vinegar by Carlos Arginiano

Peel a clove of garlic, laminate and fry it in a large pan with a good amount of oil. Cut the onion in fine julienne and add it. Remove the stem and seeds from pepper, cut into thin slices (cylinders) and add. Peel the potatoes, cut them into thin slices (½ cm) and add them to the pan. Season and fry everything for 12-15 minutes.

Baked hake tulle with baked potatoes and hot vinaigrette, delicious fish by Carlos Arginiano - step 1

Spread the potatoes cockroach on a baking sheet.

Fix the door, place it (face up) on the baked potatoes, pour a drizzle of butter and bake at 200 ° C during 12-15 minutes.

Baked hake tulle with baked potatoes and hot vinaigrette, delicious fish by Carlos Arginiano - step 2

Peel the pepper Red. Remove the stem and seeds from the green pepper. Brush your teeth Garlic and fresh onion. Cut everything into small cubes. Set to heat in a pan 100 ml of oil obtained by cooking baked potatoes. Add the vegetables and process them for 8-10 minutes on low heat.

Pour the vinegar (2-3 tbsp) and cook everything together for Another 2-3 minutes.

Baked hake tulle with baked potatoes and hot vinaigrette, delicious fish by Carlos Arginiano - step 3

Add a little chopped parsley and pour the vinaigrette on the nape of the hake.

Serve the nape of the hake in the oven with the potatoes and garnish the plates with a little parsley leaves.

Baked hake tulle with baked potatoes and hot vinaigrette, delicious fish by Carlos Arginiano - step 4

Tip:

When preparing the neck, it is interesting to remove the hake’s mouth, as it has very sharp teeth and you can prick. By the way, if you accidentally stab yourself with them, the wound it produces tends to become infected.

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Thanks for reading.
David from 55000 Recipes

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