• 4 hake blocks of 120 g • 100 g fresh chestnuts • 50 g of butter •Olive oil •Salt pepper
Preparation of recipe
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.
Ideal wine to accompany your Hake steak with chestnut crust: