Hake in Buttered Crumbs

Preparation info
  • serves


    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

This dish is particularly good served with 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.


  • 1.1 kg hake
  • salt and freshly ground pepper
  • 15 g butter


First make the sauce. Put the cold milk into a saucepan with the carrot, onion, peppercorns and a sprig of thyme and parsley. Bring to the boil, simmer for 4–5 minutes, remove from the heat and leave to infuse for 10 minutes if you have enough time. Strain out the vegetables, bring the milk back to the boil and thicken with roux to a light coating consistency. Add the mustard and two-thirds of