Poached Hake with Mornay Sauce Recipe

Serves/Makes: 4

Ingredients:

  • 2 lb (0.9 kg) hake fillets
  • 1/2 cup (100 ml) dry white wine
  • 1/2 cup (100 ml) fish stock
  • butter for greasing
  • 2 cups (500 ml) Mornay sauce
  • 2 oz (50 g) grated Parmesan cheese
  • 2 tablespoons butter
How to cook Poached Hake with Mornay Sauce:
  • Cut each fillet into 3 portions and poach gently for 10 minutes in the wine and stock.
  • Drain the fillets and arrange in a greased oven to table baking dish.
  • Reduce the cooking liquid to half its volume by heating, and add to the Mornay sauce.
  • Cover the fish with the sauce.
  • Sprinkle the Poached Hake with Mornay Sauce with the cheese, dot with butter, and brown lightly under the grill.

Comments:

Mornay Sauce - A cheese sauce used to coat fish, eggs or vegetables.

This recipe for Poached Hake with Mornay Sauce serves/makes: 4

The Poached Hake with Mornay Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Hake (more Hake recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)

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