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HAKE STEAK MEUNIERE

Have the fish (hake, fresh cod or plaice) cut into 2/3- to 3/4-inch thick slices. Put the salted fresh milk into a deep dish and spread the flour on a board. Dip each fish steak into the milk, quickly drain, roll in the flour, shake to remove excess flour. Put immediately into the frying pan where you have heated half butter and half oil. As soon as one side browns, turn down the heat, brown the other side slowly. Put the steaks, one by one, into the serving dish, salt, pepper. Put into an open hot oven. If the fish has browned before cooking through, quickly bake in the oven. Sprinkle with parsley and serve with lemon, boiled potatoes and butter.
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6 slices hake
1 glass fresh milk
1/2 cup butter
flour
1 glass oil
3 lemons
salt, pepper
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10
mn
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25
mn
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We recommend you serve a white Graves with this fish.
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Brittany
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Fish
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Graves
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