Recipe created by chef Millán Avellán from the El Arca restaurant in Logroño.
We clean the hake and remove the skin, cutting it into pieces of approximately 60 gr and set aside.
We cut the chorizo into slices, except for about 100 gr that we reserve for the filling. We wash the potatoes and cut them. We chop the onion and place it in a pan. Once browned, we add the chorizo, sauté, add a teaspoon of paprika, add the potatoes, season them and cover with water and let it boil. Once they are soft, we mash them and we will get a cream that we set aside.
For the filling, we cut the chorizo that we had left over into small cubes, sauté, add a spoonful of flour, and add a little milk until we get the desired bechamel, and set aside.
We take the hake, season it, put the bechamel on one side and cover it with the other, coat it with flour and egg and fry it in plenty of oil, which we have previously heated. Once we have obtained the desired golden colour, we will remove it to a tray with absorbent paper to remove the excess oil, and we will remove the beards.
In a deep plate we will place the cream on the base and on top of this the hake, we will decorate it with chopped parsley if we wish.
Ingredients
Directions
We clean the hake and remove the skin, cutting it into pieces of approximately 60 gr and set aside.
We cut the chorizo into slices, except for about 100 gr that we reserve for the filling. We wash the potatoes and cut them. We chop the onion and place it in a pan. Once browned, we add the chorizo, sauté, add a teaspoon of paprika, add the potatoes, season them and cover with water and let it boil. Once they are soft, we mash them and we will get a cream that we set aside.
For the filling, we cut the chorizo that we had left over into small cubes, sauté, add a spoonful of flour, and add a little milk until we get the desired bechamel, and set aside.
We take the hake, season it, put the bechamel on one side and cover it with the other, coat it with flour and egg and fry it in plenty of oil, which we have previously heated. Once we have obtained the desired golden colour, we will remove it to a tray with absorbent paper to remove the excess oil, and we will remove the beards.
In a deep plate we will place the cream on the base and on top of this the hake, we will decorate it with chopped parsley if we wish.
