Hot Fish Loaf

Hot Fish Loaf

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Hake, a cousin of cod, is available all year round. It has a good, flaky texture and is ideally suited to this recipe, where the flavour is sparked up with prawns, garlic and anchovy essence to make a tasty loaf, served with a cheese sauce.
Servings: 4
Calories: 625


  • 2 1/2 oz butter
  • 1 garlic clove skinned and crushed
  • 5 tbsp plain flour
  • 1 1/4 pints fresh milk
  • 1 1/4 lb hake fillets skinned and chopped
  • 5 floz fresh whipping cream
  • 2 tsp anchovy essence
  • 3 eggs
  • 1 egg yolk
  • salt and pepper
  • 2 tbsp chopped fresh parsley
  • 4 oz shelled prawns chopped
  • 2 oz mature Cheddar cheese grated
  • watercress sprigs and 6 whole prawns to garnish


  • Lightly butter and base line a 1.6 litre (2 3/4 pint) loaf tin or terrine.
  • Melt 40 g (l 1/2 oz) of the butter in a saucepan. Add the garlic. Stir in 45 ml (3 tbsp) of the flour and cook gently, stirring, for 2 minutes. Remove from the heat and gradually stir in 450 ml (3/4 pint) of the milk. Bring to the boil, stirring constantly, then simmer for
  • 2 minutes until thick and smooth.
  • in a blender or food processor, puree the sauce, raw chopped fish, cream, anchovy essence, eggs and yolk. Season lightly.
  • Spoon half the fish mixture into the tin. Sprinkle with parsley and half the prawns. Spoon in the rest of the fish mixture. Cover tightly with buttered greaseproof paper.
  • Place in a roasting tin with hot water to come halfway up the sides of the terrine. Cook in the oven at 150°C (300°F) mark 2 for about l 3/4 hours.
  • Just before the terrine is cooked, make the sauce. Put the remaining 25 g (1 oz) butter, 30 ml (2 tbsp) flour and remaining milk in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1 - 2 minutes. Stir in the grated cheese and remaining prawns. Season to taste.
  • invert the loaf on to a warm serving dish and tilt slightly to drain off juice. Remove cooking container. Spoon a little sauce over terrine and garnish with watercress and prawns. Serve the rest separately.
Calories: 625 kcal
Carbohydrates: 17 g
Protein: 43 g
Fat: 42g
Saturated Fat: 25 g
Trans Fat: 1 g
Cholesterol: 326 mg
Sodium: 608 mg
Potassium: 868 mg
Fiber: 1 g
Sugar: 8 g
Vitamin A: 1830 IU
Vitamin C: 3 mg
Calcium: 401 mg
Iron: 3 mg
Cuisine British
Ingredients Fish & Seafood, Hake
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