| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 422 | 18g | 6g | 8g |
| sugars | fibre | protein | salt |
| 2g | 2g | 57g | 1.3g |
Why I Love Argentine Stuffed Hake Flank
One of the dishes that sits closest to my heart is the vibrant and flavorsome Argentine recipe known as the Stuffed Hake Flank. This dish encapsulates a unique blend of textures and tastes, a true embodiment of the culinary scale that Argentine cuisine offers. In my culinary explorations, I often find myself drawing parallels between the food cultures of my Japanese heritage and those of other global cuisines. The Stuffed Hake Flank stood out to me as sharing a close kinship with many Asian fish dishes, harnessing a beautiful balance between delicate and robust ingredients. 
Creating the Fusion That Works
The Stuffed Hake Flank resonates with my love for seafood, cultivated from my early years in Seattle where fish was a staple food. Much like the sushi rolls of my homeland, this Argentine dish utilizes simple, fresh ingredients that come together to create an intricate and satisfying flavor profile. It is a memorable combination comfort and exotic flavors that provides a tantalizing gastronomic experience.
The stuffing created from spinach, cream cheese, and breadcrumbs brings a familiar feel similar to the comfort of Yaki Onigiri– a recipe close to my heart. Also, the white wine adds a distinct layer of complexity that is reminiscent of the subtle sake undertones in traditional Japanese dishes.
A Nod to the Masters
In my endeavor to create my version of Stuffed Hake Flank, I was undoubtedly inspired by some of the best chefs in the culinary world. It was while watching Chef Giorgio Locatelli on one of his many cooking shows that I learned the essentiality of respecting each ingredient in a dish. Like an artist with his paintbrush, the illustrious chef inspired me to treat each ingredient as essential to the final masterpiece, with each individual flavor leaving its own unique footprint on the palette.
Overall, this Argentine Stuffed Hake Flank is an excellent main course that pairs perfectly with a crisp salad side or balanced alongside savory vegetable sides like roasted bell peppers and shallots. It is an ideal dish to serve during dinner parties or even a comforting mid-week meal that stands as a testament to the endless versatility of seafood.
What You’ll Need
- 3 lb Hake flank
- 3 Garlic cloves
- 2 cups Spinach
- 1/2 cup Cream cheese
- 1 Egg
- 1/2 cup Bread Crumbs
- 1/4 cup Grated Parmesan cheese
- 1 Onion
- 1 Red bell pepper
- 1/2 cup White wine
- 2 tablespoons Olive oil
- Salt and pepper to taste
Method
Step One
Preheat your oven to 375 degrees Fahrenheit.
Step Two
Take the hake flank and clean it thoroughly. Once cleaned, use a knife to make a slit down the middle, creating a pocket for the stuffing. Be careful not to cut all the way through. Set the hake flank aside.
Step Three
Heat 1 tablespoon of the olive oil in a pan over medium heat. Add the garlic, onion, and red bell pepper and sauté them until they are soft and fragrant. This should take about 5 minutes.
Step Four
Add the spinach to the pan and continue to sauté it until it wilts. Once wilted, remove the pan from the heat and stir in the cream cheese, parmesan, and bread crumbs.
Step Five
Crack the egg into the mix, stirring quickly to prevent it from cooking. Season with salt and pepper according to your taste.
Step Six
Stuff the hake flank with this mixture, ensuring it’s spread evenly. Close the slit with toothpicks or kitchen string.
Step Seven
Place the stuffed flank into a baking dish, and pour over the white wine and remaining tablespoon of olive oil. Again, season with salt and pepper.
Step Eight
Bake in the preheated oven for about 20 to 25 minutes, or until the hake is fully cooked and the stuffing is golden.
Step Nine
Allow the dish to cool for a few minutes, then remove the toothpicks or string before serving. Enjoy your Stuffed Hake Flank!
