Hake and spinach flamenquins

Hake and spinach flamenquin

The introduction of fish and healthy food is made more difficult in the smallest of the house because of the new fast food, which is why today we teach you how to make a very simple and healthy recipe at the same time, in which the children will be fascinated.

The flamingos They are a very delicious snack for them, but in this case we are going to play with it to give it flavors and new textures, like these flamenquines stuffed with a rich spinach sauté.

Ingredients

  • 4 hake loins.
  • 200 g of fresh spinach.
  • 2 garlic cloves.
  • Olive oil.
  • Oregano.
  • Black pepper.
  • Thyme.
  • Parsley.
  • Flour.
  • I beaten egg.
  • Bread crumbs.

Preparation

First, we will put marinate the hake fillets half an hour in a vinaigrette of olive oil, salt, black pepper, oregano, parsley and thyme.

Meanwhile, we are doing the filling. To do this, we will laminate the two garlic cloves and we will take them to a pan with a good base of olive oil. When they begin to brown, add the spinach and stir. We will let it cook until the spinach is reduced and we will let them drain on a colander.

Then, we will back the hake loins macerated on greaseproof paper until fine. We will place a portion of the spinach filling and wrap them making a roll.

Finally, we will go through flour, egg and breadcrumbs, and we will fry them in a pan with a little olive oil. We will drain on absorbent paper and serve accompanied by some potatoes cooked with a little salt.

More information about the recipe

Hake and spinach flamenquin

Preparation time

Cooking time

Total time

Kilocalories per serving 376

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