Salted Hake Recipe

Ingredients to make Hake in salt:

• 1 cake of 1500 gr. (900 gr. of edible meat) whole with head and without cleaning the scales
• 2 kg of coarse salt

How to make Hake in salt:

1. Whole with head and without cleaning the scales.
2. It is very fresh, it is not necessary to clean the entrails, if there are doubts about freshness, remove the guts and close the cavity as much as possible so that the salt does not enter.
3. In a baking dish, place a layer of salt; put the hake on top, finish covering with salt.
4. Sprinkle the entire surface with a little water and put in the oven at 175ºC.
5. For an hour.
6. Serve as it comes out of the oven to the table.
7. Break the crust of salt with a large knife and remove it without leaving any residue on top of the fish.
8. Remove the skin from the fish and remove the meat to serve.
9. Note: The bottom layer is not important to remove; the fish is protected by its own skin and does not take the taste of salt.