• 4 hake blocks of 120 g
• 100 g fresh chestnuts
• 50 g of butter
Heat the oven to th. (150 °). Incise chestnuts on the side and bake for 35 min.
Let the chestnuts cool and peel them, mix them with the butter.
Spread this dough on parchment paper, as for a thick pie shell. Place 2 hours in the refrigerator.
Heat the oven on th. 7 (201 °).
Salt, pepper and oil a bit of hake. Cut the chestnut paste into slices of the size of the stones, place them on each of them and bake for 5 minutes.
Serve immediately with rice or Alsatian noodles.