Hake in Parsley Butter Sauce
| Published: 28th February 2008 10:40 |
I love this combination of rich buttery sauce and pure white light fish. A real old school dish, but now cod is so unsustainable hake is the perfect substitute.
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients
190ml Fish stock
4 fillets Hake
175ml White wine
190ml double cream
60g chilled Butter, cubed
1 small bunch Parsley, chopped
pinch Salt
pinch Freshly ground pepper
Method
1. Preheat the oven to 180oC/gas 4.
2. In an oven proof dish arrange the hake fillets, pour over the fish stock and white wine, cover with foil and bake for 20 minutes until fish is cooked through.
3. When the fish is cooked remove to a warmed plate and cover with foil.
4. In a medium saucepan, add the fish stock and wine from the baking dish, add the cream and bubble until reduced by a third. Whisk in the chilled butter which will give the sauce a nice sheen. Stir the parsley into the sauce and season to taste.
5. Place a fillet of hake on to each plate and cover with the sauce, serve with boiled potatoes and steamed French beans.
What do you think?
You will need to sign in to post a comment to this article. if you do not have an AboutMyArea account, you can join now for free.
