Ingredients

For the hake:

• 5 hake fillets
• 1kg puff pastry
• 5 slices of York ham
• 5 slices of cheese

For the mornay sauce:

• 1l of béchamel
• 300 gr grated cheese
• Black pepper
• Mustard

Steps

For the sauce

Heat the bechamel and add grated cheese in a casserole. Stir until it melts. Add the pepper and mustard, mixing well and reduce to a simmer for a few minutes until the sauce is thick and creamy.

Para la merluza Wellington

Add oil to a frying pan over medium heat. Chop the garlic and fry it. Once golden brown, add the hake and cook it.

We roll out the puff pastry in a suitable container and cut square pieces. We place half a slice of ham and another half of cheese underneath, the hake and on top again ham and cheese and wrap.

Once they are ready we put them in the oven, preheated, and cook for 15 minutes at 180ºC. Serve with mornay sauce.