Ingredients
- 4 hake fillets, skin removed (approx. 150 g each)
- 1 onion
- 3 carrots
- 1 stick celery
- 3 cloves of garlic
- 150 ml white wine
- 30 ml lemon juice
- 1 bay leaf
- 1/2 ts peppercorns
- salt, pepper
- 3 tbs olive oil
- 5 stalks flat leaf parsley
Preparation
1. Remove the hake fillets from the refrigerator about 30 minutes before you intend to prepare it.
2. Rinse the hake fillets with cold water, dab dry with paper towel and season with salt and pepper.
3. Peel and slice onion and carrots into thin strips. Clean and cut the celery into fine slices. Peel and finely chop the garlic.
4. Add everything to the pot, heat the pot on highest level up to the roasting window, switch to a low level and roast briefly the vegetable mixture while stirring.
5. Deglaze with white wine and lemon and add bay leaf and peppercorns.
6. Place the fish fillets in the pot. Heat on highest level up to the vegetable window, switch to a low level and cook with time setting "P".
7. Remove the pot from the hob and, depending on the thickness of the fish fillets, let stand for approx. 5 minutes.
8. Finely cut the parsley. Plate the hake with the vegetables and sprinkle with olive oil and parsley to serve.
This recipe has been tested and approved by AMC.
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