Small hake madeleines and dill tops

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Small hake madeleines and dill tops

Small hake madeleines and dill tops





Ingredients Small hake madeleines and dill tops
Number of persons
-
6
+

400 g of pollock in brine

4 medium eggs

100 g flour

2 tablespoons of dill

2 level teaspoons of baking soda (or 1/2 bag of baking powder)

2 teaspoons of salt

1 pinch of pepper




Preparation Small hake madeleines and dill tops
Total Time: 35 min
Preparation time: 20 min
Cooking time: 15 min
Preheat the oven to 180°C (thermostat 6).
Finely crumble the hake with a fork and set aside.
Beat the eggs into an omelette, add the flour, baking powder, salt and pepper.
Add the hake and mix well until the mixture has the consistency of fish rillettes, then add the dill tops.
Put the mixture in madeleine moulds.
Put in the oven for about 15 minutes.

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