Merluza Rellena - Stuffed Hake
Merluza Rellena Recipe from Uruguay - Boiled Hake with Celery Mayo
Introduction
Merluza Rellena, or Stuffed Hake, is a delicious and flavorful dish that is popular in Spanish cuisine. This dish features a whole hake fish that is stuffed with a mixture of hard-boiled eggs, onion, and breadcrumbs, then baked to perfection. The result is a tender and moist fish with a savory and satisfying filling.
History
Stuffed hake has been a traditional dish in Spain for many years, with variations of the recipe being passed down through generations. This dish is often served at special occasions and family gatherings, as it is a show-stopping centerpiece that is sure to impress guests.
Ingredients
- 1.2 kg hake
- 3 eggs
- 1 onion
- 1 red pepper
- bread crumbs to taste
- 1 lemon
- 1 tbsp of salt
- 0.5 cup of oil
- 1 head of garlic
- chopped parsley
How to prepare
- Remove the head of the fish, cut off the fins using scissors, open it up and remove all the bones. Wash the fish and squeeze lemon juice on the outside and inside.
- For the filling, chop the hard-boiled eggs, onion, and approximately 2 tbsp of breadcrumbs.
- In a baking dish, place the fully opened hake and add the filling. Fold it over to keep it whole. Drizzle 0.5 cup of oil, sprinkle salt, parsley, and chopped garlic on top of the hake.
- Bake the hake until it is cooked.
Variations
- Add chopped olives or capers to the filling for an extra burst of flavor.
- Use different herbs and spices, such as paprika or cumin, to season the hake.
Cooking Tips & Tricks
Be sure to remove all the bones from the hake before stuffing it to ensure a smooth eating experience.
- Squeezing lemon juice on the fish helps to enhance the flavor and freshness of the dish.
- Baking the hake at a moderate temperature ensures that it cooks evenly and retains its moisture.
Serving Suggestions
Stuffed Hake can be served with a side of roasted vegetables, a fresh salad, or crusty bread.
Cooking Techniques
Baking
Ingredient Substitutions
You can use any firm white fish, such as cod or sea bass, in place of hake.
- Panko breadcrumbs can be used instead of regular breadcrumbs for a crispier texture.
Make Ahead Tips
You can prepare the Stuffed Hake up to a day in advance and refrigerate it until ready to bake.
Presentation Ideas
Garnish the Stuffed Hake with fresh herbs, lemon slices, or a drizzle of olive oil before serving.
Pairing Recommendations
Stuffed Hake pairs well with a crisp white wine, such as Albariño or Sauvignon Blanc.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at a low temperature until warmed through.
Nutrition Information
Calories per serving
Each serving of Stuffed Hake contains approximately 350 calories.
Carbohydrates
Each serving of Stuffed Hake contains approximately 10 grams of carbohydrates.
Fats
Each serving of Stuffed Hake contains approximately 15 grams of fats.
Proteins
Each serving of Stuffed Hake contains approximately 30 grams of proteins.
Vitamins and minerals
Stuffed Hake is a good source of vitamin B12, selenium, and phosphorus.
Alergens
Stuffed Hake contains fish, eggs, and gluten from breadcrumbs.
Summary
Stuffed Hake is a nutritious dish that is high in protein and low in carbohydrates. It is a good source of vitamins and minerals, making it a healthy and satisfying meal option.
Summary
Stuffed Hake is a classic Spanish dish that is sure to impress your family and friends. With a flavorful filling and tender fish, this dish is perfect for special occasions or a cozy family dinner.
How did I get this recipe?
I remember the excitement that washed over me when I first saw this recipe for Merluza Rellena - Stuffed Hake. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little village by the sea. Maria was known for her delicious seafood dishes, and she had promised to teach me one of her most prized recipes.
As we gathered the ingredients from the local market, Maria began to tell me the story of how she learned to make Merluza Rellena. She explained that the recipe had been passed down through generations in her family, and each woman added her own twist to make it unique. Maria's version was a combination of flavors and textures that she had perfected over the years.
We started by preparing the hake, a delicate white fish that was abundant in the waters off the coast. Maria showed me how to carefully fillet the fish and remove the bones, leaving only the tender flesh. She then mixed together a delicious stuffing of breadcrumbs, garlic, parsley, and a variety of spices that added depth to the dish.
As we stuffed the hake with the savory mixture, Maria shared stories of her own grandmother, who had taught her the art of cooking. She spoke fondly of the hours they had spent together in the kitchen, laughing and sharing secrets that only a grandmother and granddaughter could understand.
Once the hake was filled and ready to be cooked, Maria placed it in a baking dish and drizzled it with olive oil and a splash of white wine. She explained that the wine would add a subtle sweetness to the dish as it baked in the oven, infusing the fish with rich flavors that would make it irresistible.
As the Merluza Rellena baked to perfection, the aroma filled Maria's cozy kitchen, and I couldn't wait to taste the final result. When the timer dinged, we carefully removed the dish from the oven and marveled at the golden-brown crust that had formed on top of the hake.
Maria plated the fish with a simple salad of fresh greens and a squeeze of lemon, letting the flavors speak for themselves. As we sat down to enjoy our meal, I took my first bite of the tender hake, and my taste buds exploded with delight. The combination of the flaky fish and the savory stuffing was truly a match made in culinary heaven.
As we finished our meal, Maria smiled at me and said, "Now you know the secret of Merluza Rellena. It's not just a recipe - it's a tradition, a piece of history that has been passed down through generations. And now, it's a part of you too."
I left Maria's village that day with a full stomach and a heart filled with gratitude for the time spent learning her cherished recipe. I knew that I would carry on the tradition of making Merluza Rellena, sharing it with my own family and friends for years to come.
And as I sit here now, writing down my memories of that special day, I am reminded once again of the power of food to bring people together, to create lasting bonds and memories that will never fade. Thank you, Maria, for teaching me the art of Merluza Rellena - a gift that I will always treasure.