Grilled hake and its sauce with Tartare d'Algues
Discover our recipe of grilled hake and its sauce with Groix and Nature Tartare d'Algues
For
2 personnes
Préparation
20 minutes
Cooking
30 minutes
INGREDIENTS
- 50g Seaweed Tartare Capers & Cornichons Groix&Nature
- 400g of hake fillet skin
- 400g of potatoes grit
- 12cl of dry white wine
- 1 shallot of butter
- 1/2 lemon juice
- Olive oil
- Thyme
- Bay leaf
- 5 cloves of garlic
- Salt, Pepper
- 8 gambas
PREPARATION
The sauce
- In a saucepan, sweat your chopped shallot in a little butter then add the white wine and bring to a boil.
- Reduce over low heat and pour the liquid cream.
- Off the heat, incorporate the butter with a whisk to obtain a creamy sauce then add the Capers & Conichons Groix&Nature Seaweed Tartare. Season with salt and pepper to taste.
- Potatoes shot
- In a dish, prepare your potatoes with salt, pepper, thyme, garlic and bay leaf then drizzle with olive oil and mix everything.
- Bake for 30 minutes in your preheated oven at 180°C.
Hake
- Heat a skillet over high heat with olive oil and place the hake on the skin side. Cook for 5 min, lower your heat and cook for another 5 min (adapt the time to the thickness of your fillets)
- Serve the hake fillets and potatoes with your sauce Tartare d'Algues Câpres & Conichons Groix&Nature
bon appétit !
