Hake with Mayonnaise

Ingredients

• 1 hake tail (cola de merluza)
• salt
• mayonnaise sauce
• 4–6 hard-boiled eggs
• canned olives
• canned piquante peppers

Instructions

1. Clean the hake tail and drain it. Salt it lightly. Poach it gently in simmering water until just cooked through. Remove from the water and drain well. Place on the serving platter. Let it cool completely. Once cool, cover it entirely with mayonnaise sauce. Arrange the garnishes around the platter: halved hard-boiled eggs, canned olives, and canned piquante peppers (pimientos de lata).