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Rick Stein

Classic Hake in Parsley Sauce


Serves 4

Ingredients

  • 2¼ litre/4 pint water
  • 1 slice lemon
  • 1 tbsp salt
  • 750-900g/1½-2lb hake fillet, skin on
  • 75g/3oz unsalted butter
  • 15g/½oz flour
  • 570ml/1 pint full-cream milk
  • 25g/1oz fresh parsley, stalks removed and chopped

Method

  1. Put the water, lemon and salt in a large pan. Bring to the boil, then simmer for 5 minutes.
  2. Add the hake and simmer for 2 minutes. Remove from the heat and leave to finish cooking gently in the cooking liquid.
  3. Melt 25g/1oz butter in a heavy-based pan and sprinkle over the flour. Stir continuously with a wooden spoon to mix, then cook until the mixture smells nutty.
  4. Gradually pour in the milk, stirring all the time, to make a smooth sauce. Add 290ml/½ pint of the fish cooking liquid and leave to simmer for 12 minutes.
  5. Drain the hake and cut into 4 portions. Place on four warmed plates. Stir the chopped parsley and the rest of the butter into the sauce.
  6. Pour the sauce over half the fish. I think dishes like this look more attractive if the fish is only partly covered. Serve with some potatoes boiled in salted water and a sprig of mint.
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