WELLINGTON HAKE

5 servings 50 minutes Difficulty: easy

INGREDIENTS

FOR THE WELLINGTON HAKE:

  • Hake fillets (5 units)
  • 1 kg. puff pastry
  • Ham 5 slides (slightly thick)
  • 5 cheese slices (slightly thick)

FOR THE MORNAY SAUCE:

  • 1 liter bechamel
  • 300 gr. grated cheese to melt
  • Black pepper (as needed)
  • Mustard (as needed)
  • 8 egg yolk

PREPARATION

FOR THE WELLINGTON HAKE:

Make a puff pastry (or buy at any supermarket). Meanwhile, we heat quite a lot of oil on a frying pan over medium heat. Chop the garlic and fry it. Once browned, place the cooked hake and brown it in the pan.
Stretch the pastry on a baking sheet and cut into squares. On the pastry squares put half slice of ham, half slice of cheese, hake and over again chees and ham, wrap with the pastry.
Once ready, place them into the oven, preheated, and bake for 15 minutes at 180 ° C. Accompany with mornay sauce.

FOR THE MORNAY SAUCE:

Heat the white sauce in a saucepan and add the grated cheese. Stir until melted. Add pepper and yolks, mixing well, and reduce to simmer a few minutes until the sauce is thick and creamy.