Hake In Vegetable And Lemon Broth Recipes

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HAKE IN VEGETABLE AND LEMON BROTH



Hake in Vegetable and Lemon Broth image

Provided by Jacques Pepin

Categories     dinner, quick, weekday, main course

Time 30m

Yield 6 servings

Number Of Ingredients 11

2 carrots (6 ounces)
1 lemon
12 scallions, trimmed (leaving most of the green), cleaned and minced (1 1/4 cups)
1 red onion (8 ounces), peeled and coarsely chopped (2 cups)
3/4 cup dry white wine
2 teaspoons salt
1 teaspoon thyme leaves
1 teaspoon freshly ground black pepper
6 hake fillets (each about 6 ounces and 3/4 inch thick)
1/4 cup olive oil
2 tablespoons unsalted butter

Steps:

  • Peel the carrots, and cut them into 3-inch pieces. Then, cut each piece into 1/8-inch slices. Stack the slices together, and cut them into 1/8-inch strips (julienne). You should have about 2 cups of julienned carrot.
  • Peel the lemon with a vegetable peeler, removing the peel in long strips. Pile the strips together, and cut them into a fine julienne, making about 1 tablespoon. Cut the lemon in half, and press the halves to extract 2 tablespoons of juice.
  • In a large saucepan (preferably stainless steel), combine the carrots, lemon peel, lemon juice, scallions, red onion, white wine, salt, thyme leaves and pepper with 3/4 cup water. Bring the mixture to a boil over high heat, cover, reduce the heat to low, and boil gently for 10 minutes.
  • Fold each of the hake fillets in half and arrange them carefully on top of the vegetables in the saucepan. Cover, return the mixture to a boil, reduce the heat and boil gently for 5 minutes. The hake should be barely cooked through. Lift the fish from the saucepan and arrange it on a platter.
  • Add the olive oil and butter to the vegetable mixture in the pan, and bring it to a strong boil over high heat. Continue to boil for about 20 to 30 seconds, until the mixture is emulsified. Pour over the fish, and serve immediately.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 897 milligrams, Sugar 4 grams, TransFat 0 grams

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