Clean the hake fillets. Lightly sauté the boletus, dry and set aside. Stuff the hake with boletus, in the middle of the hake, taking care that it doesn’t come out on the sides. Add salt, dust in flour and dip in beaten egg (first beat the yolks and then the whites, all together). Fry in hot oil and degrease on absorbent paper. Plate and serve.