Three ways with hake toasts
Total time60 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 60 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 6 more Indicative dietary requirements
View full classification 23 tags
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Recipe characteristics
Starter
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Hake 12 boneless pieces about 2 cm thick 800 g
- Bread 12 slices 240 g
- Onion 300 g
- Red pepper 250 g
- Garlic 3 g
- Mayonnaise shop-bought, made with pasteurised egg 60 g
- Pickled green chillies drained 40 g
- Plain flour 50 g
- Egg 2 medium, without shells 100 g
- Extra virgin olive oil 20 g onion, 20 g pepper, 35 g fish 75 g
- Parsley 3 g
- Salt to taste 2 g
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Method
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Thinly slice the onion and cut the red pepper into strips. Cook separately in two frying pans, each vegetable with 20 g oil and some salt, over a medium-low heat for 20–25 minutes until tender.
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Heat the oven to 200°C and toast the bread for 4–6 minutes, watching so it does not burn. Beat the eggs. Season the hake with the remaining salt, coat in flour and then dip in egg.
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Heat some of the remaining 35 g oil in a non-stick frying pan with the crushed garlic. Remove the garlic when pale golden. Cook the hake in batches over a medium heat, dividing the remaining oil between batches, for 2–3 minutes per side until it reaches 63°C in the centre. Drain briefly.
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Make four toasts with onion and hake, four with pepper and hake and four with mayonnaise, hake and chopped pickled chillies. Use all the fish and toppings. Serve three different toasts per person and finish with chopped parsley.
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