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RECIPES
| Calories | 113,8 Kcal |
| Fat | 3,30 g |
| of which saturated fat | 1,39 g |
| Carbohydrates | 6,26 g |
| of which sugar | 1,83 g |
| Proteins | 10,7 g |
| Salt | 0,22 g |
| Calories | 113,8 Kcal |
| Fat | 3,30 g |
| of which saturated fat | 1,39 g |
| Carbohydrates | 6,26 g |
| of which sugar | 1,83 g |
| Proteins | 10,7 g |
| Salt | 0,22 g |
Preheat the oven to 225°C, heat above and below. In a bowl, mix panko, Parmesan, and egg. Season with salt and pepper. Heat a little water in a small pot. Heat a dash of oil in a frying pan over medium heat. Serve hake with broccoli tots and sun-dried tomato sauce. paso 6 Preheat the oven to 225°C, heat above and below. In a bowl, mix panko, Parmesan, and egg. Season with salt and pepper. Heat a little water in a small pot. Heat a dash of oil in a frying pan over medium heat. Serve hake with broccoli tots and sun-dried tomato sauce. paso 6Cooking step by step
The broccoli:
Bring a pot of water with a pinch of salt to a boil.
Cut the broccoli into florets.
Boil for 5-6 minutes until tender.
Drain and blend with a hand blender. 
The broccoli tots:
Add blended broccoli.
On a baking tray with a dash of oil or parchment paper, form 3 patties per serving.
Bake for 10-15 minutes until golden and firm. Flip halfway through. 
The sauce:
Cut sun-dried tomatoes into smaller pieces.
In a bowl, combine cream cheese, sun-dried tomatoes, basil, and 150ml of hot water per egg in your kit.
Mix well and season with salt and pepper. 
The hake:
Cook the hake with the skin down for 4-5 minutes.
Season with salt and pepper.
Flip the hake and add the sauce. Let it cook for another 3-5 minutes until done.
If your sauce evaporates too much, add a little water. 
Your meal:
paso 6
Cooking
step by stepThe broccoli:
Bring a pot of water with a pinch of salt to a boil.
Cut the broccoli into florets.
Boil for 5-6 minutes until tender.
Drain and blend with a hand blender. 
The broccoli tots:
Add blended broccoli.
On a baking tray with a dash of oil or parchment paper, form 3 patties per serving.
Bake for 10-15 minutes until golden and firm. Flip halfway through. The sauce:
Cut sun-dried tomatoes into smaller pieces.
In a bowl, combine cream cheese, sun-dried tomatoes, basil, and 150ml of hot water per egg in your kit.
Mix well and season with salt and pepper. The hake:
Cook the hake with the skin down for 4-5 minutes.
Season with salt and pepper.
Flip the hake and add the sauce. Let it cook for another 3-5 minutes until done.
If your sauce evaporates too much, add a little water. Your meal:
paso 6
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