Baked line-caught hake neck (2 per.)
Cogote de merluza de anzuelo al horno (2 per.)
€52
Anastasio · San Sebastián · 2 per.
Nutrition
≈ 400 kcalper portion of about 300 g
- Protein37%
- Fat57%
- Carbohydrates6%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
The neck portion of the hake, known for its gelatinous texture, baked in the oven.
- Cuisine
- Spanish
Typical ingredients
- hake neck
- olive oil
- garlic
- white wine
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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