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HAKE CURRY

Wash and wipe the slices of hake, fresh cod or plaice, salt and pepper both sides. Fry 2 level tablespoons of shallots in butter without browning them. Spread in the bottom of an ovenproof dish. Put the fish slices on top, sprinkle with a mixture of lightly salted cream and curry powder. Bake in a hot oven (400¡F). As soon as it starts to boil, open the door of the oven to finish the baking without boiling anymore. Serve with Creole rice or boiled potatoes.
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6 hake steaks
2 tbsp sliced shallots or onions
4 tbsp butter
3/4 cup cream
2 level tbsp Madras curry powder
pinch salt
pepper from the peppermill
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20
mn
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30
mn
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Normandy
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Fish
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Tavel
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