Hake under "mayonnaise"

Category: Fish dishes
Hake with mayonnaise

Ingredients

hake fillet 200 BC
cottage cheese 100 g
milk (cream, sour cream) 50 g
egg 1 PC.
lemon juice 1 tsp (taste)
mustard ready 1 tsp
small turnip onion 1 PC.
salt taste
ground black pepper taste
hard cheese 40 g

Cooking method

  • Hake with mayonnaiseCut the hake fillet. And put in a mold in one row.
  • Hake with mayonnaiseLay the onion on top, cut into half rings.
  • Hake with mayonnaiseSeason with salt and pepper.
  • Hake with mayonnaisePour milk (cream, sour cream) into the blender bowl,
  • add cottage cheese, mustard, egg and lemon juice. Season with salt and pepper.
  • Hake with mayonnaiseMix until smooth. Taste and taste.
  • Hake with mayonnaisePour the mixture over the fish.
  • Hake with mayonnaiseSprinkle with grated cheese on top.
  • Hake with mayonnaisePut the form in an oven preheated to 180 degrees for 30 minutes. Remove and serve.
  • Hake with mayonnaise
  • Hake with mayonnaise
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

The dish is designed for

2 servings

Cooking program:

oven

Note

The idea was spied on by A. Mitrofanova.
It turns out very tasty, juicy and tender fish. If you do not know the composition of the sauce, then you might think that the fish was poured with mayonnaise and baked.
If you take low-fat cottage cheese and cheese or cheese completely exclude, then the dish turns into a dietary one. Everything is prepared very quickly and simply. Recommend!




HEK silvery - sea fish. Length 25-35 cm (sometimes 70 cm), weight 180-600 g. The body is elongated, covered with small scales; all fins are soft, second dorsal and anal fins are about the same height, caudal fin separated from dorsal and anal; a mouth with large jaws armed with sharp teeth. Body color from yellowish-silvery to gray tones. Lives in the North-West and South-East Atlantic. Fishing object. Ice cream is sold on sale uncut, gutted, headless, in the form of fillets, hot smoked products and canned food in tomato sauce. White meat, tender, low-bone, with good taste, contains 16-18% protein, up to 4% fat (fat is concentrated mainly in the liver); the liver is rich in vitamins A and D.

Hake is suitable for cold, first and second courses, fishmeal products. It is especially good stewed, boiled and fried. Due to the good taste and easy digestibility of hake meat, dishes made from it are useful at any age, they are also used in dietary nutrition for diseases of the stomach and liver.

kavmins
what a great dish !!! and the pictures are so sunny, they even raise the mood, thank you very much, Angela, you smart girl, as always, make us happy with yummy food!
Wiki
This is definitely for me, only without the cheese. Thank you!
ang-kay
Marina, Wiki, do not regret it. Thanks for stopping by)
celfh
Oh, wonderful recipe! I love hake
Angela, Thank you!
ang-kay
Tanyushka, on health)
Evgeniya_Gordeeva
ang-kay, You definitely have to win, I don't even know which is your presentation or your recipes! Looked at everything, no words!
ang-kay
Zhenya, Thank you. I will try
Irina742
ang-kay, I also really liked the recipe! Tomorrow morning for hake!
Amazing business - cottage cheese and fish !!!!
Elina
Gorgeous recipe! I have hake, so I will cook.
Eugene
ang-kay, Angela, thanks for the recipe, looks very appetizing!
ang-kay
Irina742, Elena, Evgeniya, Thank you. A very decent fish is obtained with a small set of products and quick preparation)

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