The star ingredient of today's recipe is hake, a low-fat fish with few bones and extremely versatile for creating countless dishes. This recipe pairs hake with a creamy carrot sauce, rich in beta-carotene, vitamin E, B3, and essential minerals. It's a simple, nutritious dish perfect for a light lunch or dinner. Serve it with white rice or a fresh salad for a complete meal.
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Peel the carrots and cook them in water with a drizzle of olive oil and a pinch of salt until tender.
Remove the carrots from the water, add a tablespoon of butter and a pinch of salt, and process them into a purée.
Add the milk and blend until you achieve a smooth sauce. If you prefer a thinner consistency, add a bit more milk. Set aside.
Cut the red bell pepper in half, remove the white core and seeds, and chop it finely.
Peel the onion and finely chop it.
Heat a bit of olive oil in a skillet and sauté the bell pepper and onion, then add the diced ham.
Cook the vegetable and ham mixture for 5 minutes over low heat. Remove from heat, add the hake medallions, fish stock, and season with a pinch of salt.
Continue cooking until the hake is tender.
Serve by placing the carrot cream on the plate and topping it with a hake medallion.
For a richer flavor, you can use cream instead of milk in the carrot sauce.
If you don't have fish stock, you can substitute it with vegetable stock or water.
Make sure not to overcook the hake to keep it tender and flaky.
Can I use a different type of fish?
Yes, you can substitute hake with other white fish like cod or haddock.
Can I make this dish dairy-free?
Yes, you can replace butter with olive oil and milk with a plant-based alternative like almond or oat milk.
What can I serve with this dish?
This dish pairs well with white rice, quinoa, or a fresh green salad.
Can I prepare the carrot sauce in advance?
Yes, you can prepare the carrot sauce a day in advance and store it in the refrigerator. Reheat it gently before serving.
How do I know when the hake is cooked?
The hake is cooked when it becomes opaque and flakes easily with a fork.
