Hake fillet with Balsamic Vinegar of Modena IGP


  • 4 hake fillets
  • a little bit of white flour
  • half a glass of dry white wine
  • 1 garlic clove
  • parsley
  • Balsamic Vinegar of Modena IGP. FM02/Bello
  • Salt
  • extra virgin olive oil


Flour the fillets and fry in a pan with a clove of garlic in a small quantity of oil. Brown them on both sides and simmer with white wine.
When the wine has evaporated, add a bit of Balsamic Vinegar and sprinkle with parsley before serving.

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