See Also: Classic hake in parsley sauce(recipes)
Scaloppine al Limone e Prezzemolo (Classic Escalope with Lemon and Parsley)(recipes)
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hake(2)(dictionary)
hake(dictionary)
hake(1)(dictionary)
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Hake with hot paprika dressing(recipes)

Classic hake in parsley sauce (recipes) and shisham (iou)


Classic hake in parsley sauce (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



2.25 litre/4 pint water1 slice lemon1 tbsp salt750-900g/1½-2lb hake fillet, skin on75g/3oz unsalted butter15g/½oz flour570ml/1 pint full-cream milk25g/1oz fresh parsley, stalks removed and chopped



Method



1. Put the water, lemon and salt in a large pan. Bring to the boil, then simmer for 5 minutes. 2. Add the hake and simmer for 2 minutes. Remove from the heat and leave to finish Cooking gently in the Cooking liquid.3. Melt 25g/1oz butter in a heavy-based pan and sprinkle over the flour. Stir continuously with a wooden spoon to mix, then cook until the mixture smells nutty.4. Gradually pour in the milk, stirring all the time, to make a smooth sauce. Add 290ml/½ pint of the fish Cooking liquid and leave to simmer for 12 minutes.5. Drain the hake and cut into 4 portions. Place on four warmed plates. Stir the chopped parsley and the rest of the butter into the sauce.6. Pour the sauce over half the fish. I think dishes like this look more attractive if the fish is only partly covered. Serve with some potatoes boiled in salted water and a sprig of mint.



shisham (iou)



shisham noun. M19.

The sissoo tree, Dalbergia sissoo.