Hake with Prawns and Cream Sauce, September 14th 2012

Hake With prawns and cream sauce



  • 4 x 175g hake steaks
  • 100g flour seasoned with celery salt, white pepper and paprika
  • 50g butter
  • 100ml oil, for frying
  • 100ml white wine
  • 100ml fish stock
  • 200ml cream
  • 200g baby prawns
  • 4 cloves of garlic, roughly chopped

For the rice

  • 300g freshly cooked short grain rice, still hot
  • 50g butter
  • 1 chopped tbsp tarragon
  • Zest and juice of ½ lemon
  • Toasted flaked almonds


  1. Toss the hake in seasoned flour, then fry in the butter and half the oil for about 2 minutes on each side.
  2. Add the wine and reduce to almost nothing, then add the stock and bring to the boil. Add the cream and simmer for about 6 minutes, adding the prawns after about 2 minutes.
  3. Meanwhile, stir fry the garlic with the remaining oil and some salt until crisp and golden.
  4. Toss the hot rice with the butter, tarragon and lemon and serve with the fish. Garnish with the fried garlic and toasted flaked almonds.



Source: http://www.channel4.com/4food/recipes/tv-show-recipes/sunday-brunch-recipes/hake-with-prawns-and-cream-sauce-recipe


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