We do the mise en place: we weigh and prepare all the ingredients.
We prepare the béchamel: In a saucepan, we make a light roux, melt the butter, and once melted, we add the flour all at once, sifted, and stir (without letting the roux color), once well mixed, we add the liter of milk, season with salt, ground pepper, and a bit of nutmeg. Once the béchamel is made, we divide it in two and keep it warm in a bain-marie.
We sauté the spinach with a drop of oil and once sautéed, we puree them. Once well puréed, we mix them with one part of the béchamel we reserved earlier. Note: the spinach gives the dish the designation à la fiorentina.
We beat the eggs. We coat the hake in flour and then in the egg, and fry it; if necessary, we would also debone it.
We grill the carabinero. We cut the orange slice and prepare it for decoration, doing the same with the cherry tomato.
On a plate, we place a bed of spinach béchamel, put the two pieces of hake one on top of the other, and make a line with the other béchamel over the hake. We insert the tail of the carabinero into the top piece of hake and rest the head on the one below. We place a cherry tomato and an orange slice on each side of the hake.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?