Hake Medallions With Parmalat Herbs Cream

1. 1

   After defrosting them, season the hake medallions with lemon juice and a little salt.

2. 2

   Let them drain in a sieve for about half an hour.

3. 3

   Distribute the medallions in a proper baking container, sprinkle with a little olive oil and put in the already hot oven for 20 minutes.

4. 4

   Remove from the oven and cover the medallions with fresh sliced mushrooms (if there is too much liquid in the tray, remove a bit).

5. 5

   Bake for another 10 minutes.

6. 6

   When the mushrooms begin to brown, remove from oven again and cover with fresh cream.

7. 7

   Spread the olives and cheese over it and bake.

8. 8

   When grated, is ready!

9. 9

   Serve with potato puree.

* Per serving · 4 servings · Values may vary.

No additional tips available.