HAKE CENTERS TO THE CREAM OF CHEESE
2 packaging centres hake Pescanova 500 grams.
1 teaspoon mustard.
2 pitee Suisses.
1 can of asparagus.
Salt and pepper.
Thaw centers hake and place them on a tray in oven with the skin side down. Spray with lemon and add salt and pepper, and some taquito butter. Bake for 10 minutes.
Prepare a mahonesa with 2 egg yolks, olive oil, lemon juice and salt.
Add mustard, mixed with the Petit suisses and finally the egg whites on the verge of snow.
Have asparagus around centres hake and cover the entire surface with sauce prepared.
Gratinar for a few minutes, until golden brown.
Serve very hot.