Grilled hake and its sauce with Tartare d'Algues

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 !