Hake with creamy leeks
Hake fillets cooked on a bed of softened leeks with cream.
Active time20 min
Cooking25 min
Total40 min
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Ingredients
- 10 g dill
- 1 lemon
- 400 g leeks
- 150 ml pouring cream
- 600 g hake fillets
- 100 ml water
Preparation
Slit the leeks lengthways, wash between the leaves and thinly slice. Remove the bones from the hake fillets. Wash and finely chop the dill; squeeze the lemon.
10 g dill1 lemon400 g leeks600 g hake fillets- knife
- chopping board
Put the leeks and the 100 ml of water in a sauté pan. Cover and cook over a low heat for 12 minutes. Add the cream and cook uncovered for 3 minutes.
150 ml pouring cream100 ml water- sauté pan
Place the fillets on the leeks, cover and cook over a low heat for 8 to 10 minutes, until the flesh is opaque and flakes. Remove from the heat and add the dill and lemon juice.
- sauté pan
Allergens
- Fish
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration