A Specialty from Browns Restaurant
Recipe for Hake, Plaice and Vegetables
2 filets of hake
2 filets of plaice
1 bunch of asparagus
1 tin of peas
4 spoons of pearl onions
2-3 lettuce hearts
150 fried cubes of bacon
1/8 liter of chicken stock
1/2 pound of butter (in cubes)
oil, salt and pepper
Sprinkle the hake with salt and pepper and fry in a pan with some oil. Then fry the plaice, which is thinner, so it only needs a quick turn. Place the fried filets in the oven for five minutes until they are cooked through.
Then blend some butter with chicken stock into a thick, creamy sauce. The stock will emphasize the taste of the fish without exaggerating it. Cut the lettuce hearts into strips and chop the asparagus and tarragon. Add the vegetables one by one to the sauce and braise for a few minutes. Make sure the lettuce retains its crunch. Present the fish with the vegetable sauce and serve with a nice glass of wine.
This recipe comes to us courtesy of Browns Restaurant in Derry/Londonderry, Northern Ireland.