Receta de la merluza rellena de salmón

Ingredients

• 1fresh hake
• 6 slicessmoked salmon
• 1egg
• 300 gextra-virgin olive oil
• to tastesalt
• a few dropslemon juice or vinegar
• a generous amountparsley
• 3 largesweet onions
• 30 ml (2 tablespoons)extra-virgin olive oil
• a pinchsalt
• 45 g (3 tablespoons)brown sugar

Instructions

1. 1

   Soften the onions

   Heat 30 ml (2 tablespoons) of oil in a non-stick frying pan. Slice the onions, add them to the pan and cook over a low heat.

2. 2

   Caramelise the onions

   Once the onions have softened a little, stir in the brown sugar and continue cooking until they are done and golden. Set aside.

3. 3

   Start the mayonnaise

   Put the egg and a little oil in a blender jug, taking care not to break the yolk. Blend with the blender held at the bottom at first, then raise it slowly as the mixture emulsifies. Lower and raise it again while gradually adding as much of the remaining oil as needed for your preferred thickness.

4. 4

   Season the mayonnaise

   Add parsley to taste for the colour and flavour you want, and keep blending. When the mayonnaise is ready, add salt and a few drops of lemon juice or a splash of vinegar, then blend briefly. Set aside.

5. 5

   Prepare the hake

   Ask your fishmonger to remove the skin and central bone and prepare the hake into fillets. Cut the fillets into as many portions as you need.

6. 6

   Fill with salmon

   If the hake portions are thick, carefully cut each one horizontally with a sharp knife, stopping short of the edge, and tuck a slice of smoked salmon inside before closing it like a book. If the fillets are thin, sandwich the salmon between two pieces of hake.

7. 7

   Heat the oven

   Preheat the oven to 180°C, using the fan setting and heat from above and below.

8. 8

   Coat the fish

   Place the stuffed hake in an ovenproof dish. Spread a layer of parsley mayonnaise over the top and make ridges in it with a fork.

9. 9

   Bake and serve

   Bake for 10 minutes, keeping an eye on the fish so it stays juicy and the mayonnaise turns lightly golden. Serve each portion on a bed of caramelised onions.

What is hake stuffed with salmon?

Hake is a mild white fish commonly used in Spanish cooking, where it is often paired with simple, savoury accompaniments. Here, smoked salmon brings a richer, lightly smoky contrast to the hake, while parsley mayonnaise forms a golden topping.

The dish works because the sweet onions provide a soft, savoury-sweet base for the delicate fish. The short bake keeps the preparation straightforward, though the fish needs watching closely.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 30g protein, 17g carbs, 46g fat.

The hake and smoked salmon provide most of the protein, while the onions and brown sugar contribute carbohydrates. Most of the fat comes from the olive oil in the mayonnaise and the oil used for the onions. A serving of green vegetables or salad makes a practical way to balance the plate.

Choosing and preparing the fish

Fresh hake: Ask the fishmonger to remove the skin and central bone and leave the fish in fillets. The recipe does not specify the fish’s weight, so the number and size of portions will depend on what you buy.

Portion thickness: Thick pieces can be opened like a book to hold the salmon. For thinner fillets, sandwich a slice between two pieces instead.

Making the parsley mayonnaise

Emulsion: Start with the egg and a little oil, keeping the blender at the bottom of the jug at first. Raise it gradually as the mayonnaise thickens, adding oil slowly to control its consistency.

Seasoning: Blend in parsley to the colour and flavour you prefer, then add salt and lemon juice or vinegar. The listed 300 g of oil is the recipe quantity; add it gradually and stop when the mayonnaise reaches the thickness you want.

Caramelising the onions

Low heat: Slice the onions and cook them gently in the oil until they begin to soften. A slower pace helps them soften before the sugar is added.

Golden finish: Stir in the brown sugar and keep cooking until the onions are done and golden. Set them aside to use as the base when serving.

Getting the bake right

Oven: Bake at 180°C with the fan and heat from above and below. The recipe calls for 10 minutes, but the fish’s thickness affects how quickly it cooks.

Doneness cue: Keep watch during baking and aim for juicy hake with mayonnaise that is lightly golden. Avoid leaving it in longer than needed.

Serving the dish

Onions first: Spoon the caramelised onions onto each plate to make a bed for the fish. Set the stuffed hake on top so the sweet onions accompany each bite.

Simple sides: Serve with steamed green vegetables or a leafy salad if you want a fresh contrast. Plain boiled potatoes also work well alongside the fish and onions.

Recipe notes & tips

• Ask the fishmonger to prepare the hake fillets to save time and make portioning easier.
• Add the mayonnaise oil gradually so you can stop when it reaches your preferred thickness.
• Use the thickness of the hake portions to decide whether to cut a pocket or sandwich the filling.
• Keep the onions over a low heat as they soften, then stir in the sugar.
• Watch the fish closely during its 10-minute bake to help keep it juicy.
• Make the onion bed just before serving so each portion gets a good share.

Variations

• Add garlic: Blend a small amount into the parsley mayonnaise for a more savoury flavour.
• Use orange: Replace the lemon juice with a few drops of orange juice for a gentle citrus note.
• Try a different herb: Use some fresh dill alongside the parsley to complement the smoked salmon.
• Add black pepper: Grind a little over the fish before spreading on the mayonnaise.
• Serve with greens: Add steamed green beans or broccoli for a fresh side.

Common mistakes to avoid

• Adding oil too quickly: The mayonnaise may not emulsify; pour it in gradually while blending.
• Cutting through the fish: Leave one edge intact when opening thick hake portions so they can close around the filling.
• Cooking onions too fast: They may brown before softening; keep the heat low.
• Overbaking the hake: It can lose its juicy texture; check it as it approaches 10 minutes.
• Overloading thin fillets: Use a slice of salmon between two pieces of hake rather than trying to cut a pocket.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. Reheat gently in the oven until hot throughout; the fish may become less moist, and the mayonnaise topping may change texture.

Frequently asked questions