Braised Fillet Of Hake, Purple Broccoli, Carrots and Parsley Sauce

A sophisticated summer dish.


  • 4 x 170g hake pieces
  • diced shallot
  • 100 ml white wine
  • lemon
  • 150 ml cream
  • small clove of garlic
  • seasoning
  • 8 pieces of purple broccoli
  • 4 carrots, peeled and cut
  • 100 g butter
  • 1bunch chopped flat and curly parsley


  1. Place the four pieces of hake in a shallow pan, add the diced shallot, garlic and wine season lightly cover with a lid and bring to the boil.
  2. Reduce to and simmer for 3 minutes, approximately, remove from the heat and leave for a further 7 minutes.
  3. Remove the lid and drain all the cooking liquor into another sauce pan, remove the garlic clove.
  4. Reduce the liquid by half, add the cream and a drop of lemon juice. Bring to the boil once again and whisk in a few knobs of butter, correct seasoning.
  5. Cook the carrots in boiling salted water and when cooked drain and glaze in butter. The broccoli is also cooked, simply in boiling salted water until just tender.
  6. To finish:
  7. Add the parsley to the sauce, arrange the fish fillets and vegetables around the plate and drizzle with the sauce.
  8. Serve with new potatoes or rooster mash.


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