Ingredients: 4 hake fillets 1 onion 100ml of white wine 150 ml of water 1 tablespoon of flour salt and pepper q.b. oil 1 yolk juice of 1/2 lemon Chopped parsley Preparation: In a pan, heat the olive oil and the finely chopped onion just to heat it up, and add the hake fillets to them. Season with salt and pepper, add the flour, white wine and water and cook slowly for about 20 minutes. Once well cooked, remove from heat. In a bowl dilute 1 egg yolks with a little sauce and lemon juice and add everything to the hake fillets, stirring well. Bring to a boil without boiling. Then add a spoonful of chopped parsley and adjust the seasoning. Serve hot with rice or puree. Source and rights: http://ensaiosculinarios.blogspot.com/2015/11/lombinhos-de-pescada-de-fricasse.html
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