Ingredients
- 2 hake filets
- Salt
- Pepper
- 150 milliliters coconut milk
- ½ tsp. ginger
- 1/3 tsp. Amchoor
- Fresh Coriander
- 1 Garlic clove
- 12 -14 Portobello Mushrooms
- Spanish Ham
- Olive Oil
Instructions
- Put the coconut milk into a saucepan and add ginger, amchoor and chopped coriander. Bring to boil, take off the heat and reserve.
- Putt he hake into an oven pan and add salt and pepper to taste and the garlic clove sliced.
- Wet the hake with the sauce.
- Heat oven to 200º and bake for 15 minutes
- Remove the stem of the mushrooms and put them into another oven pan.
- Add some salt and fill with Spanish ham (chopped).
- Add some olive oil on top and bake for 30-35 minutes (200º)