Hake with Mayonnaise, Vinaigrette Sauce, or Hollandaise Sauce
Main Dishes • World
Description
You can serve it with classic mayonnaise, vinaigrette sauce, or hollandaise sauce.
Ingredients
- Hake 5 lbs
- Dry White Wine 5 fl oz
- Onion 1 head
- Carrot 1 piece
- Lemon 1 piece
- Bay leaf 0 oz
- Parsley ¼ bunch
- Salt to taste
Step-by-Step Guide
Step 1
Remove the rack from the fish pot. Pour 2.5 liters of water into the pot and add the carrot, sliced into rounds, the onion, cut into 4 pieces, the wine, bay leaf, juice of half a lemon, and salt to taste. Bring to a boil, then reduce the heat and simmer for 15 minutes. Remove the pot from the heat and let the broth cool.
Step 2
When the broth is completely cool, place the hake fillets on the rack and set it in the pot so that the vegetables remain at the bottom. Bring the broth to a boil over medium heat, then reduce the heat and continue to simmer for another 15–17 minutes (the cooked fillet should easily flake apart), making sure it does not boil again.
Step 3
After removing the rack with the cooked fish from the pot, place it on top diagonally. Cover the fillets with a towel that has been soaked in boiling water and well wrung out to maintain temperature. Leave the fish in this state for 5–10 minutes to allow all the liquid to drain.
Step 4
On a serving platter, place a folded thick napkin, then lay the hake fillets on top. Garnish the fish with sprigs of parsley and lemon slices. Serve with one of the suggested sauces.
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