hake fillets 1kg - 250g baby eels - 3 cloves garlic - pepper - 1 cup of wine White - olive oil - potatoes - 4 shallots - salt and pepper.
Peel and thinly slice the potatoes to make such straw. Fry in a pan with hot oil until golden and crisp. Transfer to a plate with absorbent paper towels to drain the oil, and season with salt. Book hot.
have hake fillets in a baking dish. Surround them with the shallots, peeled and sliced \u200b\u200band sprinkle with white wine and a splash of olive oil. Season with salt and pepper. Bake in the oven, preheated to 180 º C for about 20 minutes.
Pour 1 tablespoon oil in a skillet and saute the garlic previously peeled and chopped very fine. Add chopped hot pepper, seeded and a few laps. Add the eel and fry the whole minutes, stirring with a wooden spoon.
Remove fish from oven and place, being careful not to break the fillets on a serving platter. Spread the guides
above hake and surrounded with straw potatoes. Serve immediately.
