Hake meatballs with blue cheese sauce

Clean the hake by removing the skin and grind it together with the parsley and a clove of garlic. Add the egg and a teaspoon of chickpea flour and grind again.

We make the meatballs and coat them in chickpea flour.

Fry in EVOO.

For the sauce: Poach the onion and garlic clove over medium heat.

Add the evaporated milk (or cream) and the blue cheese (to taste). Mix well and beat.

Lower the heat and add the meatballs, stirring from time to time so that they do not stick together.

Cook over low heat until the meatballs are cooked as desired. If we see that the sauce reduces too much, add milk.