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Roman recipes
Patina of fillets of hake

  • 4 oz (100g) shelled pine kernels
  • 1 hake fillet per person
  • 2 leeks, chopped
  • 2 sticks celery, chopped
  • 1 ib (450g) spinach, cooked to a puree
  • 8 oz (225g) cooked, sliced chicken breast
  • 4 oz (100g) sliced salami
  • 4 hard-boiled and halved eggs
  • 8 oz (225g) pork sausages,
  • 3 shelled cooked and chopped oysters or 1 can smoked oysters in oil per person,
  • 2 oz (50g) grated cheese
  • 1 oz (25g) peppercorns
  • ½pt (275ml) milk
  • A pinch of each of pepper, lovage, celery seeds
  • 1 drop asafoetida essence
  • 2 eggs, beaten
  • Sea urchins, to garnish (if desired)
  • Soak the pine kernels, and let them dry.
  • Fry the hake fillets.
  • Take a shallow ovenproof dish and laythe leeks, celery, spinach puree, chicken, salami, hard-boiled eggs, sausages, oysters and cheese in layers.
  • Sprinkle the pine kernels and peppercorns over the top.
  • Put the milk in a saucepan, add the pepper, lovage and celery seed, and bring to the boil.
  • Add the asafoetida essence and remove from the heat.
  • Mix in the beaten eggs, then pour the sauce over the patina and cook in a moderate oven, gas mark 4. (350°f, 180°c)
  • If desired, garnish with the sea urchins
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