Small Hake au Gratin (Pescadillas)

Ingredients

• small hake
• salt
• lard
• onion
• mushrooms
• parsley
• a few spoonfuls concentrated meat juice
• grated breadcrumb
• a little white wine

Instructions

1. Gut, scrape, wash and dry the small hake, cut a few incisions in them and season with salt. Grease a flat pan with lard and lay down a bed of chopped onion, mushrooms and parsley with a few spoonfuls of cold concentrated meat juice. Set the fish on top, cover them too with chopped onion, mushrooms and parsley and then with grated breadcrumb, season with salt, sprinkle with lard and moisten with a little white wine. Bring it to the boil and cook it fifteen minutes in the oven or between two fires, and serve hot.