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It is a dish composed of two pieces of hake with a decoration based on bechamel, bechamel with spinach, a cherry tomato, a slice of orange and a carabineer.
We do the mise en place: we weigh and prepare all the ingredients.
Prepare the bechamel: In a Russian we prepare a clear roux, melt the butter and once melted we add the flour and sieved beat and stir (without the roux take color), once it is well mixed we add the liter of milk , season with salt, ground pepper and a little nutmeg. Once the béchamel is done, we divide it into two and reserve it in a bain marie.
Sauté the spinach with a drop of oil and once sautéed, crush them. Once they are well crushed, mix them with a part of the béchamel sauce that we had previously reserved. Note: spinach gives the dish the name '' a la fiorentina ''.
We beat the eggs. We passed the hake for the flour and for the egg and fried it, if necessary we would also deburr it.
We passed the carabiniere by the iron. We cut the orange slice and prepare it for decoration, with the cherry tomato we do the same.
On a plate we put a bed of spinach béchamel, put the two pieces of hake on top of each other, we make a line with the other béchamel on the hake. In the piece of hake from above we put the carabinier's tail and the head we support on the one below. We place the cherry tomato and the orange slice on each hake edge.
PRESENTATION
On a plate we put a bed of spinach béchamel, put the two pieces of hake on top of each other, we make a line with the other béchamel on the hake. In the piece of hake from above we put the tail of the carabinero and the head supports it.
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