Delicious hake with Dijon cream sauce

Hake with Dijon cream sauce

Ingredients Instructions
  • 2 x 180-200g hake fillets
  • 1 tbsp butter
  • 1 tbsp olive oil
  • Salt & pepper, to taste
  • For the sauce: 2 tbsp unsalted butter
  • 2 tbsp finely chopped shallots
  • 75ml white wine
  • 250ml double cream
  • 1 tbsp Dijon mustard
  • Fresh chives, sniped, to taste
  • Prepare the fish by patting the fillets dry and seasoning well with salt and pepper.
  • To make the sauce, in a non-stick frying pan on a medium heat, melt the butter then add the shallots and cook for a few minutes.
  • Next, add the white wine, allowing to reduce until only a few tablespoons of liquid are left in the pan.
  • Remove from the heat for a minute or two before slowly adding the double cream, whisking to combine quickly.
  • Return to the heat and, without boiling, let the cream reduce by about half, before adding the mustard and chives, and seasoning with black pepper.
  • Set the sauce aside whilst you cook your fish. Melt the butter and olive oil in a large non-stick frying pan. On a high heat, add the hake fillets, skin-side down, and cook for 4-5 minutes, before turning over. Cook for a further minute or two, spooning over the pan juices. If the fillets are particularly chunky, you can finish cooking the fish under the heat of a medium-high grill.
  • When ready to serve, gently warm the sauce through again and serve the fish with the sauce and your favourite sides.

Recipe © Love Seafood |