fbpx

Recipe: Hake cake, sun-dried tomatoes, wild fennel …

four solaire bord de mer

New solar recipe that comes straight from Brittany during the Penduick stopover where our cookers had the chance to board last summer. We would like to thank our chef Noémie from @popotes and share for this Roman hake cake recipe here at belle île en mer!

 

For 6 cakes

  • 250g of flour

  • 250 g olive oil

  • 3 eggs

  • 2 tsp of yeast

  • Leftover white fish, already cooked, like hake

  • Dried tomatoes

  • Wild fennel harvested by the sea

  • Roasted squash seeds

    Make the cake dough, preheat the solar oven, line with baking paper and lay out 1 / 6th of the dough, for 12 to 20 minutes of cooking. Enjoy with a view of the sea …

This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply