Milhoja de manzana y merluza

Go to Image Apple and hake millefeuille
Where
  • Two large slices of hake
  • Two red apples
  • Half an onion
  • Half a green pepper
  • Cider brandy (normal cider is fine)
  • Seasoning to taste (salt, white pepper...)

Chop the onion and pepper very, very finely and fry in a little oil. Meanwhile, peel and de-bone the hake and cut into small cubes. Add to the poached fish when ready, and fry everything together for a few minutes. Remove from the heat so that it does not dry out.

Core the apples and make one centimetre slices (unpeeled) and place them on the griddle for half a minute on each side (depending on the hardness of the apple). Remove from the heat and plate them, one with the apple and one with the hake, and so on, three tiers.


For the brandy reduction: Put a glass of liqueur (200 ml. approx.) in a saucepan and heat. When it has reduced by half (it is like a syrup), we only need to bathe the mille-feuille with it. Enjoy.