Hake and potato bake

Fish/Seafood
 

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

Cooking time: 30 minutes
 
 

Ingredients

 
  • 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
Servings: Change Serving
 
 

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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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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