Fish is a huge favourite of mine and thankfully the kids love it too. I would usually do this recipie with Monkfish, but as Monkfish is an expensive fish I save buying it for special occasions .Supervalu had Hake on special offer and given it’s also a meatier white fish I found it worked very well and was extremely tasty cooked this way. The kids gave it a thumbs up  and loved the ham blanket on the fish 🙂

Ingredients

Fresh Hake

Lemon

Italian seasoning

garlic seasoning

Seranno ham

 

Sauce

Punnet of mushrooms

Chicken stock

Creme fraiche

2/3 bulbs of garlic

1/2 an onion

 

1 cup of Basmati rice

1 and a half cups of cold chicken stock

Method

Preheat fan oven to 180degrees

Debone fish

wrap fillets in Serrano ham

squeeze fish with lemon juice

sprinkle with Italian seasoning & garlic seasoning

pop in oven for twenty to thirty minutes  (until the translucent look is gone from the fisb)

Rice:

Put one cup of rice in pot with one and a half cups of cold chicken stock

bring rice to the boil and leave simmer until you see holes starting to appear or all the liquid is gone (approx 8 to 10 minutes)

turn hob off and put lid on saucepan ,leaving the pot on the ring for a further ten minutes

the key to amazing rice is to do this and walk away . do not lift the lid,you want to keep the steam inside and do not stir it at all EVER  in the whole process 🙂

 

Sauce

Chop up your mushrooms and fry them with the onion and garlic for a few minutes until soft.

add the chicken stock and allow to simmer and  reduce down for approximately ten minutes .

Add creme fraiche and once you are happy with consistency of sauce blitz it roughly with a hand blender( you want some mushrooms to remain and not to have it a completely smooth sauce )

 

Serve with any vegetables you have, we had brocolli to use this dinner time but green beans and asparagus would work really well.

 

Enjoy )

 

 

 

hake

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