Grated hake sandwiches with duchess potatoes

16 Jul

It is true that duchess potatoes combines better with meats, but today I present them as accompaniment of hake, stuffed with ham and cheese, and grated with toast almonds. This was the menu ideated specially for a little guest, who, supposedly, only ate potatoes and fish, if they were fried.

Although I never throw aside the option of fried potatoes and fish, I took a chance cooking something different that attract attention of my picky eater. At the end, I had not to appeal to her prefer option and my guest, as well as being an enthusiastic and disciplined kitchen assistant, she gifted me with a completely empty dish. So, if you have at home some picky eater, put them this combined dish and invite them to participate in its elaboration. I´m sure they´ll be happy to become chefs.

It is a very easy recipe. The duchess potatoes are a different and delicious way to prepare potatoes. They are an item of the French cuisine and, as I mentioned at beginning, they are the perfect match for meats in general. The grated hake sandwiches, so I called them trying decide the right denomination, they are actually delicious, and quick and easy to prepare them. So, now we know the success they´ve had, I encourage you to make them at home, for delightful of children and adults too, of course. Let´s go, once more, to prepare two recipes in just one.

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Ingredients for Duchess potatoes (4 persons)

4-6 potatoes (depending of the size)
50 gr salted butter
40 gr grated cheese (your favorite)
2 egg yolks
water (to cook the potatoes)
black pepper
salt

How to prepare Duchess potatoes

Peel the potatoes and cut them into cubes (depending of their size they will cook first or later), put them into sated water for 8 to 10 minutes. Do not let they soften too much.
When they´ve already cooked, take them out of the water, drain them very well and start smashing the potatoes. When you got the half smashed, add the half of the butter, the half of the cheese and one egg yolk, mix as well as you can, keep adding potatoes and smashing it until you have made your mashed potatoes; add, finally, the other halves of butter and cheese, check the salt and if you want put a pinch of pepper.
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It is time of hand work (here you can call your little assistant). Take a pastry bag with a star nozzle (you can make it with a clean plastic bag cutting it in one of their ends with two cross cuts). Take a baking try, cover it with baking paper. Fill the pastry bag and form little roses pressing little by little.
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Once, you´ve finished with the little duchess, paint them with the other egg yolk. Introduce the baking try into the preheated oven (200 Celsius degree) for just a few minutes, until they golden. Do not leave them too much time in order to avoid they drying out. Take them out from the oven and put aside while we prepare our hakes in the blink of an eye.
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Ingredients for Grated hake sandwiches (2 persons)

6 hake fillet
4 ham slices
4 cheese slices
2 filled tbsp grated cheese
1 handful crashed toast almonds
black pepper
salt
oil or butter (to cover a dish baking)

How to prepare Grated hake sandwiches

First, dry very well the hake fillets, especially if they were frozen. Season them to taste.
Put a few oil drops into a nonstick pan if were necessary. Heat it and seal every hake fillet, just instants per side (round and round). You might know that any fish fillet cook fast, and as you already know we going to grated, so it is necessary do not dry them too much; then they´ll be juicier and tastier later.
Paint with oil or butter the bottom of a baking dish. Now put a first layer of hake fillet, a second and third layer of ham and cheese, a fourth layer hake fillet, fifth and sixth ham and cheese again and a last layer of hake fillet. Now sprinkle, first with one tbsp of grated cheese and later with crashed toast almonds. Proceed as well with a second grated hake sandwich.
Put into preheated oven (grill option 220-250 Celsius degree) for 3-5 minutes or until cheese melted and golden. Take them out immediately and serve with our duchess potatoes.
All rights reserved by Tras La Receta

All rights reserved by Tras La Receta