Hake rolls stuffed with spinach recipe

Hake is one of the fish with fewer calories, since its fat content is only 1%. In addition, the fats they provide are of the unsaturated type, with EPA and DHA, precursors of omega-3. This fatty acid is of the essential type, since the body cannot produce it and needs to incorporate it exclusively in the diet. Among other benefits, omega-3 takes care of cardiovascular health, preventing the increase in cholesterol and the production of atherosclerotic plaques, therefore, it also prevents hypertension. And those who have these pathologies are already installed, the complications decrease. On the other hand, from the culinary aspect, it is a fish with a mild flavor, this allows it to be incorporated into different preparations without being invasive. Also, it makes it ideal for those who are not fans of fish, even in children.

We will teach you how to make hake rolls stuffed with spinach. Don’t miss out on this easy recipe!

Ingredients to make Hake rolls stuffed with spinach:

• 4 hake fillets
• 100 grams of spinach
• 1 small onion
• 1 tablespoon of flour
• 1 tablespoon butter
• 50 cubic centimeters of milk
• ½ teaspoon nutmeg
• ¼ teaspoon pepper
• 1 cup tomato puree
• 3 tablespoons of oats

How to make Hake rolls stuffed with spinach:

1. The first step in making this recipe for hake rolls stuffed with spinach consists of peeling, chopping and browning the onion over high heat with 1 teaspoon of oil until transparent. At the same time, add 1 tablespoon of hot water and reduce heat to medium. When it evaporates, sauté the onion for a few seconds and add water again. Repeat this process as many times as you wants, keeping in mind that the more times you do it, the sweeter it will be. This way you will be caramelizing the onion with its own sugars.
2. When it is as cooked as you like, add the previously washed and chopped spinach leaves. Skip them for a few seconds over medium heat.
3. Next, distribute the vegetables on the sides of the pan and, in the center, pour the butter and flour. Mix them and toast them a little.
4. Tip: if you cook for someone with gluten intolerance or celiac disease, replace the flour with cornstarch.
5. When they are well incorporated and with a beige color, add the cold milk. Stir until thick and there are no lumps. Next, mix the white sauce with the vegetables and remove the pan from the heat. Season to taste and reserve to cool.
6. Tip: if you are on a lactose-free diet, you can replace the milk with lactose-free or vegetable milk.
7. Meanwhile, remove the bones that may have the stuffed hake fillets in the oven. To do this, run your finger along the fillet and, when you feel something hard, pull with your fingers or with pliers against the direction in which the spine is inserted. Next, sprinkle the fish with oats to absorb the moisture from the filling. Distribute 2 to 3 tablespoons of the Sautéed Spinach with White Sauce along the length of the steak. In addition, you can also make the fish with spinach sauce. As you like!
8. Roll them up with the help of a toothpick or kitchen string and seal them in a skillet over high heat with 1 teaspoon of oil. What do you think of this fish roll?
9. When they are lightly golden, turn them over, being careful not to break them, and seal them on the other side. Then, add the tomato sauce and reduce the heat to a minimum. Cook them for about 5-7 minutes with the pan covered.
10. Serve the vegetable-stuffed fish rolls with any variety of pasta to complete the dish. You can also accompany them with loose white rice, mashed potatoes or mixed with pumpkin.
11.  Trick: do not forget to previously remove the toothpicks or threads with which you have rolled your fish fillets with spinach.

Stuffed hake roll

If you liked the idea of ​​making spinach-stuffed hake rolls, but want to try other filling alternatives, you can try caressed-style (hydrated sun-dried tomatoes, basil, and cheese), ham and cheese, or a variety of vegetables, such as example: carrot, onion and bell pepper. As for the sauce, you can replace the steak with cheese sauce, natural yogurt, white sauce, or even broth. You could also coat the rolls before cooking them, like a stuffed Milanese, or close them with the help of plastic wrap and cook them in the oven.