/rating_off.png "1 Star")
Loading...| 4 parsley sprigs | |
| 2 stalks lemongrass | |
| 2 French tarragon , sprigs | |
| 5 -8 black peppercorns | |
| 1/2 cup dry white wine | |
| 24 ounces hake fillets | |
| 1/4 cup fresh lemon juice | |
| 4 tablespoons cold butter , cut into 8 pieces | |
| 3 tablespoons minced fresh chervil | |
| salt & freshly ground black pepper |
| 1. | In a large saucepan, bring 3 cups of water to a boil. Add the parsley, lemongrass, tarragon, black peppercorns, and white wine. |
| 2. | Reduce the heat to a low simmer and add the hake fillets. Cover the pan and cook for 5-7 minutes, or until the fish is just cooked through and flakes easily with a fork. |
| 3. | Using a slotted spoon, transfer the fish to a serving platter. |
| 4. | Return the cooking liquid to a boil and reduce to about a 1/2 cup. |
| 5. | Add the lemon juice and cold butter to the pan, whisking until the butter has melted and the sauce is smooth. |
| 6. | Stir in the minced chervil and season with salt and freshly ground black pepper to taste. Spoon the sauce over the fish fillets and serve immediately. |
This delicious poached hake is light and flavorful and a perfect meal for seafood lovers.
The lemon butter sauce adds a unique tangy and buttery flavor to the fish.
The fish may become overcooked if left in the poaching liquid for too long.
Hake contains low levels of mercury and high levels of omega-3 fatty acids, which may help reduce the risk of heart disease and improve brain function.
The lemon in the dish may also boost the immune system and improve digestion.
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