FILÉ
White hake fillets 8 pcs
Salt 10 g
French onion stalks 16 pcs
Carrot 8 strip(es)
Salt as much as needed
Sauce
Delicia Supreme 220 g
Lemon juice 30 ml
Orange juice 45 ml
Apple vinegar 15 ml
Pepper-pepper as much as enough
Lemon juice 30 ml
Yolks 2 pcs
Water 30 ml
FILES
1. Rinse the fish fillets under running water, drain well and dry.
2. Season them with salt, black pepper and lemon juice.
3. Wash and dry the spring onion stalks. Place 1 strip of carrot and 2 spring onions on the end of each fillet.
4. Roll it up diagonally so that the stalks are in the middle of the fish roll.
5. Do the same with the other fillets.
6. Place two rolls in the center of a square piece of aluminum foil. Add ½ tablespoon of Delícia Supreme margarine.
7. Do the same with the other fillets.
8. Bring the four ends of the aluminum foil together and close tightly to form a small package.
9. Place the packets on a baking sheet and bake in the preheated oven at 180ºC for 10 to 12 minutes.
Sauce
10. Place the peppercorns and vinegar in a saucepan and heat over low heat.
11. When it starts to boil, turn off the heat. Strain and reserve the liquid.
12. In a saucepan, add the egg yolks, water, 1 cup of Delícia Supreme margarine, mix well and, in a bain-marie and without letting the water boil, cook, stirring constantly, until the sauce thickens.
13. Remove from the heat, season with the juices, boiled liquid and salt.
MONTAGEM
14. Remove the fish from the oven and open the packets carefully so as not to burn yourself with the steam.
15. Place the rolls on the plate and drizzle with the maltaise sauce.
