Hake loin stuffed with king crab meat

120 min
Type of dish: Fish, Shellfish
Allergens
Crustacean
Crustacean
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Milk
Milk
Molluscs
Molluscs
Nuts
Nuts
Sulfites
Sulfites
Traces of celery
Traces of celery
Ingredients for 5 portions
Ingredients for portions/units
Hake 1.25 kg
Frozen spider crab 0.25 kg
Prawns 0.3 kg
Onion 0.5 kg
Leek 4.0 ud
Garlic, bulb 4.0 ud
Tomato 0.4 kg
Tabasco 0.05 ml
Plain flour 0.1 kg
Eggs 2.0 ud
Squid ink 0.01 kg
Table salt 4.0 g
Ground white pepper 0.005 g
Ground nutmeg 0.001 g
Butter 0.03 kg
Elaboration

For the hake:

  • Remove the skinless loins. Separate the loins from the tail. Season with salt, white pepper and lemon juice.
  • Open the loins like a book and tie together the tails to make rolls with the hake with the stuffing inside.

For the stuffing:

  • Finely chop onion, leek and garlic and poach gently. Add concassé tomatoes and leave to cook. Add the crumbled spider crab meat and flambé the finely chopped prawn meat. Season and add some hot paprika. Set aside.
  • Infuse the milk with salt, white pepper and nutmeg and make a béchamel sauce with 70 roux per litre of milk. Mix it with the stuffing and leave it to cook.

For the sauce americaine:

To decorate:

SET UP

  • Stuff the loins and the tail supremes with the stuffing and make rolls and vacuum pack and cook for 10 minutes at 65 ºC.
  • Ration, batter and fry.
  • Place a base of American sauce on the plate and add the battered hake on top, decorate with the ink, fried leeks and chopped parsley.
Nutritional information (1 portion)
Fiber 5.71 g
Saturates 5.7 g
Monounsaturated fatty acids 3.93 g
Polyunsaturated fatty acids 2.55 g
Cholesterol 323.67 mg
Calcium 413.5 mg
Iron 26.76 mg
Zinc 3.85 mg
Vitamin A 187.62 ug
Vitamin C 46.08 g
Folic acid 185.7 ug
Salt (Sodium) 853.63 mg
Sugars 13.92 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.