hake loins 8 - 250g mushrooms - 400g potatoes - 2 boiled eggs - 50g butter - 200ml single cream - 50g grated parmesan - flour to coat, olive oil, salt and pepper.
Season the loin with salt and pepper. Pass the fish pieces lightly in flour and fry in a pan with 30g butter and a little oil until they change color. Book on absorbent paper.
Sauté the mushrooms with the remaining butter to evaporate the water discharged. Add the cream, salt and pepper and let cook several minutes over low heat so the sauce thickens slightly.
Cut the potatoes into slices and spread them almost transparent at the base of the baking sheet, greased. Sprinkle with a little oil, salt and pepper, and let bake in medium oven until tender and lightly browned.
Place potatoes on boiled eggs and sliced \u200b\u200bup the loins of hake topped with mushrooms. Sprinkle with cheese and some butter. Place in the oven for browning.
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