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Warm hake fillet

Category Fish & seafood

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  • 35 minutes
  1. 4 hake fillets, skin removed (approx. 150 g each)
  2. 1 onion
  3. 3 carrots
  4. 1 stick celery
  5. 3 cloves of garlic
  6. 150 ml white wine
  7. 30 ml lemon juice
  8. 1 bay leaf
  9. 1/2 ts peppercorns
  10. salt, pepper
  11. 3 tbs olive oil
  12. 5 stalks flat leaf parsley

1. Remove the hake fillets from the refrigerator about 30 minutes before you intend to prepare it.

2. Peel and slice onion and carrots into thin strips. Clean and cut the celery into fine slices. Peel and finely chop the garlic.

3. Add everything to the pot, heat the pot on highest level up to the roasting window, switch to a low level and roast briefly the vegetable mixture while stirring.

4. Deglaze with white wine and lemon and add bay leaf and peppercorns. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 5 minutes in the vegetable area.

5. Rinse the hake fillets with cold water, dab dry with paper towel and season with salt and pepper.

6. At the end of cooking time, add olive oil and place the fish fillets in the pot. Heat on highest level up to the vegetable window, remove the pot from the hob and, depending on the thickness of the fish fillets, let stand for approx. 5 minutes.

7. Finely cut the parsley. Plate the hake with the vegetables and sprinkle with parsley to serve.

This recipe has been tested and approved by AMC.

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Cooking method

Roasting without added fat

Cooking without added water

suitable for controlled coooking

Vegetable window

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