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For the base
1/2kghakeinfourpieces
3“piquillo”peppers
Cling-film
Aluminiumpaper
For the stuffing
250grshrimps
1onionchopped
250grmushrooms
100mloliveoil
2garliccloves
3or4dropsofTabasco
(optional)
Saltandpepper
For the sauce
150gronions
150grnaturalcrushed
tomatoes
100mloliveoil
50mlbrandy
150mlwhitewine
200mlwater
3or4headsofshrimps
2garliccloves
FreshtarragonSaltandpepper
Peeltheshrimpsandsetasidethemeatforthestuffingandtheheadsforthesauce.
For the stuffing: sautétheonion,garlicsandchoppedmushroomsintheoilusingtheGrill
Menuwiththelidofffor5minutes.Whentheonionistransparentaddtheshrimpmeat,
seasonandstirfry.Grinditallandsetaside.
For the base: Cutabigrectangleofcling-filmandpastewithoil.Flattenoutthefishso
thatitisasthinaspossibleandseason.Placeonthefilmalayeroffish,placeontop
stripsofpeppersandthenalayerofstuffing.Thencoveragainwithpeppers.Placeon
toptheotherhalfofthehake.
Makeaparcelsothatitisverytight.Removetheclingfilmandwrapinaluminiumpaper.
Makesmallholeswithabrochette.Placetherackinthetrayandthenthefishparcels.Set
theOvenMenufor6minutes.Removeandsetaside.
Sauce:settheGrillMenuwiththelidofffor3minutes.Placetheoilandtheheadsof
theshrimpsandstirfry.Strainittoobtainallthejuice.Then,sautétheonionsandthe
choppedgarlicwithabitofoil,stirfryitallusingtheGrillMenuwiththelidofffor5
minutes,untilsoft.Addthejuiceobtainedfromtheheads,thetomato,brandy,white
wine,water,choppedtarragon,saltandpepper.SetGrillMenuuntilitreducesslightly.
Setaside.
To serve:unwrapthehakeandplaceonadishaccompaniedbythesauce.
STUFFED HAKE
Servings: 4
INGREDIENTS METHOD
GARLIC SHRIMPS
Servings: 4
INGREDIENTS
300grfrozenpeeledshrimps
5garlicclovessliced
1/2cayenneSalt
PepperPaprika
Oliveoil
METHOD
Washthefrozenshrimpswithwater.
Placealltheingredientsinanovenproofdish,suchasanearthenwaredish,andcover
withoil.
Placetherackinthetrayandputthedishwiththeingredientsontop.SettheOvenMenu
for15minutes.