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Poached Hake with Mornay Sauce Recipe

Serves/Makes: 4

Ingredients:

• 2 lb (0.9 kg) hake fillets
• 1/2 cup (100 ml) dry white wine
• 1/2 cup (100 ml) fish stock
• butter for greasing
• 2 cups (500 ml) Mornay sauce
• 2 oz (50 g) grated Parmesan cheese
• 2 tablespoons butter

How to cook:

• Cut each fillet into 3 portions and poach gently for 10 minutes in the wine and stock.
• Drain the fillets and arrange in a greased oven to table baking dish.
• Reduce the cooking liquid to half its volume by heating, and add to the Mornay sauce.
• Cover the fish with the sauce.
• Sprinkle the Poached Hake with Mornay Sauce with the cheese, dot with butter, and brown lightly under the grill.

Comments:

Mornay Sauce - A cheese sauce used to coat fish, eggs or vegetables.

This recipe for Poached Hake with Mornay Sauce serves/makes: 4

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Main Ingredient: Hake
Preparation Method: Poached/Simmered

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