Name: Hake in Buttered Crumbs
Yield: serves 6–8
Ingredients: 3 or 4 peppercorns; 1.1 kg hake; 55 g butter; a sprig of thyme and parsley; 1 tablespoon chopped parsley (optional); 140–170 g grated Cheddar cheese or 85 g grated Parmesan cheese; a few slices of carrot and onion; ¼ teaspoon mustard preferably Dijon; 15 g butter; salt and freshly ground pepper; 55 g roux approx.; 600 ml milk; 110 g soft, white breadcrumbs; 800 g Duchesse potato approx. (optional)

Preparation info

serves
6–8

Difficulty
Easy

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.

Ingredients

1.1 kg hake
salt and freshly ground pepper
15 g butter

Method

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

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Hake in Buttered Crumbs

Ingredients

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