Fillets, Monchique Style
grs of hake ;
kg of potatoes ;
grs of onions ;
grs of red sweet peppers ;
grs of butter ;
grs of flour ;
dl of milk ;
bunch of parsley ;
to taste ;
the hake, wash it and clean away the skin and
bones. Cut it into fillets. Season with salt
and lemon juice. Dip the fillets in the milk
Place them in a frying-pan with butter and brown
the fillets on both sides. Then place the pan
in the oven to complete the cooking.
Meanwhile, peel the onions and cut them up very
In another pan, fry the onions with the rest
of the butter.
In yet another vessel, boil the egg in water
and salt. When the egg is boiled, let it cool
off and then take off its shell.
Chop up the red sweet peppers, the parsley and
the egg. Add to the pan in which you fried the
Garnish with boiled potatoes and sprinkle with
Use a large hake.
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