Fillets of horse mackerel stuffed with spinach or swiss chard

Difficulty:

Easy

Author:

Pepe Molina (Restaurant Katena)

Ingredients:

150 g of cooked rice in salt water during 20 minutes
500 g of cooked Swiss chards or spinach cut into thin slices
400 g minced meat of Iberian pig
50 g gruyere cheese or mature cheese
1 egg
Olive oil
50 g of raisins or pine nuts

Mix the cooked rice with the Swiss chards or spinach, the minced meat, the egg and the grated gruyere cheese. Knead everything together at once; add salt and a pinch of pepper.
Remove the fillets from the horse mackerels and stuff them in a circular way but do not season. In a baking sheet lined with bakery release paper add some olive oil. Then, place the horse mackerels seasoned with salt, pepper, breadcrumbs (two soup spoons) and olive oil above them. Bake them for 35 minutes to 200 º and they are ready to be served.