Galician hake with its potatoes in slices.
Galician Hake is a typical dish of Galician cuisine whose main ingredient is white hake (Merluccius merluccius). Hake is cooked in salt water. Usually served with small potatoes (Galician potatoes), and sometimes also added as accompaniments: clams and scallops. It is a classic in the menus of the Spanish restaurants. The dish is simple to prepare. characteristics
Usually served in such a way that there is a slice of hake per person on the plate. Hake is usually cooked along with potatoes (cut into slices) in suitably salted water, a saline concentration similar to sea water (ie about 36 grams of salt per liter of water) is usually used. While preparing the hake is usually prepared an 'ajada' with a few garlic to the pan with a little olive oil until they are golden, at the end is usually added a little paprika de la Vera. The wadding is usually poured in the casting phase.
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