Hake and potato bake

Recipe from: 1/1/1997 12:00:00 AM

Ingredients 7
Servings 1
Minutes

Ingredients

Serving Change
  • 450
    g
    hake loins or smoked angelfish
  • 200
    ml
    sour cream
  • 100
    ml
    creamy onion and chive dressing
  • 45
    ml
    chopped fresh dill
  • salt and pepper
  • 450
    g
    small potatoes
  • 25
    ml
    butter
 

Method

 
Remove the skin from the fish and cut into large chunks. Place in a deep, buttered ovenproof dish.
Mix the sour cream and dressing with the dill and season with salt and pepper. Spread half of this mixture over the fish.
Thinly slice the potatoes, leaving their skins on. Blanch in boiling water for 1 minute, drain well and pat dry.
Arrange in layers over the fish, spreading the remaining sour cream mixture over the layers. Finish with a layer of potato.
Dot with the butter and bake in a preheated oven at 200 ºC for about 30 minutes, until the potatoes are tender and the top golden.
Serve with green vegetables, cooked but crisp.
 

Read more on: fish/seafood  |  bake
 

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