Grilled hake and its sauce with Tartare d'Algues

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

  1. In a saucepan, sweat your chopped shallot in a little butter then add the white wine and bring to a boil.
  2. Reduce over low heat and pour the liquid cream.
  3. 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.
  4. Potatoes shot
  5. In a dish, prepare your potatoes with salt, pepper, thyme, garlic and bay leaf then drizzle with olive oil and mix everything.
  6. Bake for 30 minutes in your preheated oven at 180°C.

Hake

  1. 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)
  2. Serve the hake fillets and potatoes with your sauce Tartare d'Algues Câpres & Conichons Groix&Nature

bon appétit !