1 kg (2.2 lb) hake fillets
scant 1/2 (us) cup (100 ml) dry white wine
scant 1/2 (us) cup (100 ml) fish stock
butter for greasing
2 cups (500 ml) Mornay sauce
2 oz (50 g) grated Parmesan cheese
2 tbsp (1 oz) 25 g butter
scant 1/2 (us) cup (100 ml) dry white wine
scant 1/2 (us) cup (100 ml) fish stock
butter for greasing
2 cups (500 ml) Mornay sauce
2 oz (50 g) grated Parmesan cheese
2 tbsp (1 oz) 25 g butter
method
1. Cut each fillet into 3 portions and poach gently for 10 minutes in the wine and stock.
2. Drain the fillets and arrange in a greased oven to table baking dish.
3. Reduce the cooking liquid to half its volume by heating, and add to the Mornay sauce.
4. Cover the fish with the sauce.
5. Sprinkle with the cheese, dot with butter, and brown lightly under the grill
2. Drain the fillets and arrange in a greased oven to table baking dish.
3. Reduce the cooking liquid to half its volume by heating, and add to the Mornay sauce.
4. Cover the fish with the sauce.
5. Sprinkle with the cheese, dot with butter, and brown lightly under the grill
serving amount
serves 4
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