Hake fillets with a creamy spinach sauce
Tender hake fillets on a bed of creamy spinach sauce, with onion, garlic and a hint of nutmeg. A simple yet refined fish dish with mellow, rich flavours.
2 portions20 minsMedium
Ingredients
Hake fillets (8 pieces)
300 grams fresh spinach
150 ml cooking cream (or crème fraîche)
1 clove of garlic
1 small onion
A pinch of nutmeg, salt and pepper
A little butter or oil for frying
Cooking Instructions
Chop the onion and crush the garlic.
Fry the hake fillets over a low heat.
Heat a little butter or oil in a pan and fry the onion and garlic until soft.
Add the spinach a handful at a time until it has completely wilted.
Pour in the cooking cream and stir well.
Season the sauce with a pinch of nutmeg, salt and pepper.
Finish by placing the fish on a bed of creamy spinach sauce.
