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Ingredients
Hake with Vegetables and Creamy Sauce
- Ingredients
- 600 grams Hake (ready to cook, with skin)
- 1 carrot
- 100 grams Zucchini
- 1 stalk Leeks (only white and light green parts)
- salt
- freshly ground peppers
- 250 milliliters dry white wine
- 1 bay leaf
- 4 Juniper berries
- 2 allspice
- vegetable oil
- 1 shallot
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 100 milliliters fish stock
- ½ tsp Saffron
- 100 milliliters Whipped cream
- ½ handful Chervil
- cayenne pepper
Rinse hake, pat dry and cut pockets from the side. Peel carrot, chop finely. Rinse and trim zucchini, rinse leek and chop both finely. Season fish inside and out with salt and pepper and stuff with vegetables, season with salt and pepper and fill with vegetables. Tie with kitchen string.
Combine 150 ml (approximately 3/5 cup) of white wine with bay leaf, juniper berries and allspice, bring to a boil. Place fish in a steamer brushed with oil and cook over white wine mixture for about 10-15 minutes.
Prepare sauce. Peel shallot and chop. Heat butter in a pan and saute until translucent. Add flour and saute briefly, stirring. Add remaining wine, stock, saffron and cream and simmer for about 5 minutes, stirring. Rinse parsley, shake dry, put aside a little for garnishing and add the rest to the sauce. Puree sauce and season with salt and cayenne pepper.
Remove fish from the steamer carefully and remove kitchen string. Cut into pieces and arrange on plates. Drizzle with sauce and garnish with parsley, serve.