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Hake on its bed of leeks
Hake on its bed of leeks
For 4 people
Ingredients
4 filets of hake
1 glass of cooking white wine
1 onion
2 tablespoons of potato starch
1 shallot
2 carrots
1 turnip
3 leeks
125 ml / ½ cup of semi-skimmed milk
3 celery branches
Preparation
Wash the vegetables and cut them into large pieces.
Place the carrots, the turnip, celery branches and the bouquet garni in a large cooking pot. Bring to the boil in 2 liters / 2 quarts of water and cook for a full hour until the stock is reduced.
Delicately strain the vegetables out.
Pour the glass of wine in the reduced stock and plunge the hake filets to poach at 90°C/195°F.
Take the filets out once they are cooked, still using the strainer.
Remove the first green layer on the leeks (the hardest) and cut them in half lengthwise.
Cut them into thin half slices.
Place the leeks, chopped onion and shallot in a casserole dish and leave to simmer for a few minutes.
Then add 125 ml / ½ cup of stock, the milk and the potato starch in the casserole dish.
Leave to simmer for 10 minutes on medium heat, stirring occasionally, and serve piping hot.Enjoy your meal!
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