Quick hake bake

Recipe from: 8/1/1996 12:00:00 AM
Ingredients 18
Servings 5
Time

Ingredients

  • 8
    medium potatoes
  • 250
    ml
    vegetable stock
  • 750
    g
    frozen skinless hake fillets
  • 1
    juice of a lemon
  • 75
    g
    seasoned flour
  • SAUCE
  • 1
    onion, sliced
  • 50
    g
    butter
  • 3
    cloves garlic, crushed
  • 125
    g
    fresh button mushrooms
  • 15
    ml
    chopped fresh marjoram
  • 45
    ml
    chopped fresh parsley
  • 45
    ml
    flour
  • 500
    ml
    milk
  • salt
  • cayenne pepper
  • 15
    ml
    wine vinegar
  • 2
    bay leaves
 

Method

 
1. Peel and slice the potatoes, place in overlapping layers in a buttered rectangular ovenproof dish. Pour the stock over the potatoes, cover the dish with foil and bake in preheated 200 ºC oven for 30 minutes. 2. Meanwhile, squeeze the juice over the frozen fish and leave to marinate. SAUCE 3. Sauté the onion in the butter until soft. Add the garlic and cook over a low heat for a further 5 minutes. 4. Cut the mushrooms in half and add to the onions, cook for 5 minutes. Add the herbs. Stir in the flour and cook for 1 minute. Stir in the milk, and cook while stirring until the sauce boils and thickens. Season to taste and add wine vinegar. 5. Cut each fish fillet into three, toss in seasoned flour and arrange on top of the parcooked potato. Season with salt and cayenne. Pour the prepared sauce over the fish, place the bay leaves in the sauce and bake the dish uncovered for a further 20 minutes. Serve immediately, accompanied by a salad or a colourful selection of steamed vegetables doused in a hot salad dressing. Serves 4-6.
 

Read more on: fish/seafood  |  bake
 

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