A sophisticated summer dish.


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


  • 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.
  • Reduce to and simmer for 3 minutes, approximately, remove from the heat and leave for a further 7 minutes.
  • Remove the lid and drain all the cooking liquor into another sauce pan, remove the garlic clove.
  • 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.
  • 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.
  • To finish:
  • Add the parsley to the sauce, arrange the fish fillets and vegetables around the plate and drizzle with the sauce.
  • Serve with new potatoes or rooster mash.