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Hake with Lemon and Herb Sauce By:contributor Ingredients 675g filleted and skinned hake or other white fish 3 scallions - finely chopped 1 teaspoon each finely chopped parsley, tarragon and dill 55g butter 1 teaspoon flour 300ml pint cream Pinch of mustard powder 2 egg yolks mixed with 2 tablespoons cream (from above) Juice of one lemon Salt and pepper Method Place the hake in a buttered dish and season. Cover and cook in a moderate oven 190°C/375°F/Gas 5 for 15-20 minutes Sauce Melt butter and sauté herbs until they soften Stir in flour and then add cream. Simmer for 10 minutes Whisk in the egg yolk and cream mixture and place over a low heat Allow the sauce to thicken without bringing to the boil Just before serving add in the lemon juice To serve Arrange the hake on a serving dish and pour the lemon and herb sauce over. |
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