WITH HEARTS OF HAKE ESPINACAS
1 carton of hearts hake Pescanova 500 grams.
1 carton of spinach Pescanova 400 grams.
1 carton of piquillo peppers Pescanova 300 grams.
1 garlic clove.
1 tablespoon pine nuts.
Laurel, salt and pepper.
For the sauce:
1 yoghurt naturally.
3 teaspoons chopped onion.
3 tablespoons lemon juice.
3 tablespoons oil.
½ teaspoon mustard.
1 cucumber in vinegar picadito.
1 teaspoon minced capers.
Salt and pepper.
Thaw the hearts of hake according to package directions and salpimentar to taste. Cocerlos steamed in the water including the leek, carrot and bay leaf. Reserve hot.
Cook spinach in a pan with boiling water, drain and rehogar in oil with garlic and pine nuts laminate. Reserve.
For the sauce mix all ingredients well.
Trocear of piquillo peppers previously thawed and serve with the foregoing.