Hake with Valdeón Cheese

Merluza con Queso Valdeon

Servings: 4


4 hake steaks

3 tbsp very finely chopped leek (about 2 leeks)

3 tbsp olive oil

1/4 lb Valdeón cheese (Cabrales can also be used)

1 cup cream

1 medium-sized can of small cooked peas

Salt and pepper



Remove the rind from the cheese and crush it with a fork. Beat the cream a little and mix well with the cheese.

Sauté the leek in the hot oil. When soft, add the cream and cheese mixture with the peas, stirring over a gentle heat until it comes to a boil. Remove from the heat.

Season the fish steaks, sprinkle with lemon and cook covered in the microwave (or fry or grill) for one minute on each side. Arrange on a dish and pour the sauce over it.

Recipe courtesy of Spain GourmeTour magazine

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