Name: Hake in Buttered Crumbs
Yield: Serves 6–8
Ingredients: 3 or 4 peppercorns; a few slices of carrot and onion; 2¼ lbs (1.1 kg) hake; a sprig of thyme and parsley; 5–6 ozs (140–170 g/1¼–1½ cups) grated Cheddar cheese or 3 ozs (85 g/¾ cup) grated Parmesan cheese; 2 ozs (55 g/⅓ cup) roux approx.; salt and freshly ground pepper; 4 ozs (110 g/2 cups) soft, white breadcrumbs; 1¾ lbs (790 g) Duchesse Potato approx. (optional); 1 tablesp. chopped parsley (optional); ¼ teasp. mustard, preferably Dijon; ½ oz (15 g/⅛ stick) butter; 2 ozs (55 g/½ stick) butter; 1 pint (600 ml/2½ cups) milk

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Simply Delicious 2

By Darina Allen

Published 1990

About

This dish is particularly good served with Buttered Leeks. The recipe for Buttered Leeks. This is a master recipe which may be used for almost any round fish, e.g. cod, pollock, ling, haddock and grey sea mullet. My children particularly love fish cooked in this way.

Ingredients

2¼ lbs (1.1 kg) hake
salt and freshly ground pepper
½

Method

First make the Mornay Sauce. Put the cold milk into a saucepan with a few slices of carrot and onion, 3 or 4 peppercorns and a sprig of thyme and parsley. Bring to the boil, simmer for 4–5 minutes, remove

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Hake in Buttered Crumbs

Ingredients

Method

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