Dr Bernstein Menu Ideas

Today I leave a baked hake, a classic in a slightly different version, all too easy to make and even more eating for children and less children out to protest with the fish.
A product in two versions, more or less light-to please everyone and avoid, only if you want some calories more,-P

Ingredients:

Hake (prepared in two fillets without scraping)

sweet red pepper onion

virgin olive oil Salt and pepper White wine


Mayonnaise grated black truffles to truffles
* I used a gift from my brother that I preserved macerated in brandy.

To make homemade mayonnaise:

use per egg about 200-220 cc of sunflower oil or mild olive, a pinch of salt and some lemon juice or vinegar.

With mixer:
- We first egg in the bottom of the glass blender with salt, lemon or vinegar and a dash of oil, we put the mixer to the bottom and beat them without moving at full speed to emulsify.
Then we add the remaining oil with a fine thread moving slightly up and down while beating.

In thermomix:
- Put all the ingredients into the bowl, except oil and mix a few seconds at speed 5. Schedule 45 seconds at speed 5, with the beaker filled with water and pour the oil over the top to go falling into the glass.

- If you want to make a mayonnaise without any risk of salmonella in the vessel will enter the cup vinegar and salt programming 4 minutes, 100 º, Speed \u200b\u200b1. Add the egg through the nozzle r speed up adding the oil through the lid.

A tip for the top spot on the inside is less and lose no part of the sauce in the rubber is on the inside cover with plastic wrap and make a hole for the cup.
If you also want to take the remains of the blades can chop a few sticks of crab and a ham steak for a great snack.

Preparation:

• Ask the fishmonger to prepare us the piece in two clean fillets. With the rasp and the head can not prepare a stock you can think of it on the counter.
• Poach abundant onion cut into wedges with a fresh red pepper strips, salted and simmer until tender.
• baking tray in the backs have season and add a glass of white wine.
• Put vegetable garnish over the fish if you're not adding mayonnaise, and prevent drying in the oven ... otherwise we will put it below as a bed and cover with sauce. Laminar
• above the nose (I have also put a few teaspoons of brandy that remains). Bake
• monitor to remain juicy. I put it in soil preheated oven about 20 minutes (depends on the weight and thickness of the piece) at 190-200 ° C with gentle grilling function for that layer of mayonnaise to brown.

The success of the recipe is simply to use a very fresh hake and not to lengthen the cooking time.

The touch of the nose is great and I will tell you, be as generous as you let your pocket.

If you decide for a commercial mayonnaise is very rich but if you can recommend using a home You'll notice the difference. May be flavored with half a garlic if you like or try adding a teaspoon of mustard, are small details that improve the dish certainly

With vegetables is a tasty dish that is ideal for fish fully and if we choose to add a layer of mayonnaise we will have a preparation with a touch more holiday.

quejareis not you the dish of today offers so complications Bon appetit! and do not let to tell as he has been.

Print the pdf version