Hake Cutlets with Mixed Vegetables recipe
information
475 calories per serving
ingredients
4 hake cutlets (225 g (8 oz)
juice of 1 lemon plus 1/2 lemon
1 onion
600 ml (1 pint) water
150 ml (1/2 pint) wine vinegar
salt
1 bay leaf
3 peppercorns
1 tomato
450 g (1 lb) canned or frozen mixed vegetables
1 tablespoon cornflour
4 tablespoons single cream
1 tablespoon dill sprigs
1 tablespoon chopped parsley
1/4 teaspoon sugar
juice of 1 lemon plus 1/2 lemon
1 onion
600 ml (1 pint) water
150 ml (1/2 pint) wine vinegar
salt
1 bay leaf
3 peppercorns
1 tomato
450 g (1 lb) canned or frozen mixed vegetables
1 tablespoon cornflour
4 tablespoons single cream
1 tablespoon dill sprigs
1 tablespoon chopped parsley
1/4 teaspoon sugar
method
1. Wash the fish and sprinkle with lemon juice.
2. Cut the onion into rings and slice the 1/2 lemon.
3. Bring the water to the boil in a saucepan, together with the vinegar, salt, the onion rings, lemon slices, bay leaf and peppercorns and boil for 10 minutes. Add the fish cutlets and cook them for about 10 minutes, reducing the heat to prevent the stock boiling.
4. Peel, deseed and dice the tomato. Heat or cook the mixed vegetables and arrange them in a warm bowl. Lift the cutlets out of the pan, place them on top of the vegetables and keep the bowl warm in a low oven.
5. Dissolve the cornflour in a little water. Strain 250 ml (8 fl oz) of the fish stock into a small saucepan, then stir in the dissolved cornflour. Bring to the boil once.
6. Stir in the diced tomato, cream and herbs to make the sauce and season to taste with a little sugar and salt.
2. Cut the onion into rings and slice the 1/2 lemon.
3. Bring the water to the boil in a saucepan, together with the vinegar, salt, the onion rings, lemon slices, bay leaf and peppercorns and boil for 10 minutes. Add the fish cutlets and cook them for about 10 minutes, reducing the heat to prevent the stock boiling.
4. Peel, deseed and dice the tomato. Heat or cook the mixed vegetables and arrange them in a warm bowl. Lift the cutlets out of the pan, place them on top of the vegetables and keep the bowl warm in a low oven.
5. Dissolve the cornflour in a little water. Strain 250 ml (8 fl oz) of the fish stock into a small saucepan, then stir in the dissolved cornflour. Bring to the boil once.
6. Stir in the diced tomato, cream and herbs to make the sauce and season to taste with a little sugar and salt.
serving amount
serves 4
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