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Heck stewed and baked

Ingredients:

For stewed hake:

  • Carcass of hake – 500 g
  • Carrots – 2 pcs
  • Onions – 2 pcs
  • Tomatoes – 2-3 pc
  • Butter – 75 g
  • Vegetable oil – 3 tbsp
  • Flour – 2 tbsp
  • Salt pepper
  • Bay leaf – 2 pcs
  • Paprika – 1 tsp
  • Coriander – 1ch.l.
  • Basil – 0.5 tsp
  • Oregano – 0.5 tsp

For baked hake:

  • Carcass of hake – 300-500 g
  • Salt – 0.5 tsp
  • Ground white pepper – pinch
  • Ground nutmeg – pinch
  • Olive oil – 1 tsp
  • Butter – 10-15 g
  • Thyme – 1-2 sprigs
  • Rosemary – 1-2 sprigs
  • Bay leaf – 1 pc
  • Dry white wine – 50 ml

For the sauce:

  • Parsley – 10 branches
  • Green olives – 10
  • Lemon juice – 1 tsp
  • Olive oil – 2-3 tbsp
  • Garlic – 2-3 cloves
  • Salt

Preparation:

Braised hake with vegetables. Clean the fish, remove the innards, wash and cut into slices 3 cm. Soak the fish in a salt solution for 5-7 minutes. Dry the fish, roll in flour and fry in a pan in vegetable oil.

Tip: You can combine salting with marinating: add a pinch of sugar and 1 tsp thyme.

In the vegetable-butter fry the onions and carrots. Tomatoes scald with boiling water, remove the peel and cut into cubes or grate., Add to the vegetables in the pan. Simmer vegetables for 2-3 minutes over medium heat under the lid closed. Then add the roasted hake, bay leaf, butter, coriander, paprika, basil and oregano, salt and a little water. Boil for some 5 minutes until tender over low heat.

Baked hake with herbs. Clean the fish, wash well. Rub the spice mixture of nutmeg, white pepper and salt. Lay the carcass on parchment, brush with olive oil, add the bay leaf, thyme, rosemary, a slice of butter. Tightly wrap the fish in parchment, pour in the white wine. Put on a baking sheet and bake at 200 degrees for 20 minutes. Cut parchment and pour the fish sauce ready.

Sauce. Blender whisk until smooth olives, parsley, lemon juice, olive oil and garlic.

Categories:   Seafood and fish, Main dishes, Recipes

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