This Galician delicacy is another of those sublime culinary marriages. A slice of thin ham is either stuffed into or wrapped around the fish fillet, flour and egg coated, then shallow or deep fried.
8 hake fillets 8 serano ham slices 2 eggs, beaten 60 g white wheat flour Salt (optional) Milk (optional) Black pepper, large pinch Olive oil, for shallow frying Sunflower oil, for deep frying
Salting the fillets for an hour or soaking them in milk for half an hour brings out the flavour of the hake. For the shallow method cut a slit in each fillet and stuff with the ham. For the deep fry method wrap a slice of ham around the fillet and secure with a toothpick. Whatever your choice drench the fillets in the flour seasoned with black pepper, then the egg. Fry until the hake takes on a golden colour.
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