TAIL OF HAKE WITH CHEESE AND SMETANA
1 hake queue of about 550 grams.
Half a lemon
250 gm. Cheese side type Philadelphia.
6 dessertspoons cream.
2 dessertspoons of breadcrumbs.
Salt and pepper.
Ask the fishmonger to make us 4 fillets from the tail of hake and you remove the skin.
Lavarlos, salpimentarlos and dry them and put them in a deep plate.
Spray with lemon juice and take them for 10 minutes, moving them from time to time.
In a dish sopero mix well with the cream cheese.
Spread with a knife fillets, especially one of their faces that will be placed at the bottom of the baking dish.
Covering all fish with the rest of the mixture.
Sprinkle lightly with the bread crumbs and put at medium altitude in the oven for about 15 minutes
Serving on the same source of the oven.