Ingredients:

- 800 gm of hake
- 200 gm of Roncal cheese
- 1 litre of “velute” fish with cava
- 4 egg yokes
- flour
- 1 egg for glazing

Instructions:

Make fine shavings form the Roncal cheese.  Bone the hake in 16 ribs and, with a wet cloth, crush them until only fine fillets remain. Place a little Roncal cheese over each rib and cover with the rest of the ribs so that a total of 8 remain.  Dip each one in egg and flour and fry in olive oil.  A la “velute” (reduction of fish and cava) add the well-beaten egg yolks.  Cove the ribs with this sauce and place under the grill for a few minutes until golden.