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Hake with Potatoes and Green Sauce
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Should there be a green shoot within a garlic clove, do remove and discard it, for it will be bitter and indigestible. And bake the hake wisely – such lovely fish does not deserve the fate of overcooking.
The subtle flavour of hake combined with dense potato and an intense sauce will need a wine with real balance. Try a New Zealand chardonnay, reminiscent of chablis and with a gentle oak influence. Oyster Bay Chardonnay 2007/08 Marlborough, New Zealand. Bin 59287.
Typical values per serving:
This recipe was first published in June 2009.