The Ingredients
  • 5 hake fillets
  • 40g of butter
  • 2 medium onions (or 1 large)
  • 1 Celery Stalk
  • 200g of fresh mushrooms
  • 2 small apples
  • 10cl of Tariquet First Grives
  • 10cl of Cream
  • 1 homemade puff pastry or commercial
  • 1 egg yolk
  • 1 tablespoon Flour
  • Salt & pepper
Utensils
  • 1 cutting board
  • 1 chef’s knife
  • 1 small knife
  • 1 large saucepan
  • 1 deep pot or a dish with high sides
  • 1 clean cloth (kind of tea towel) or absorbent paper
  • 1 skimmer
  • 1 large bowl
  • 1 whisk
  • 1 small bowl
  • 1 brush

Steps to follow

  • STEP 01

    Defrost the puff pastry in the fridge (if it is store bought).

  • STEP 02

    Preheat your oven to 400F (or 200C).

  • STEP 03

    Wash, peel and finely slice onions, celery stalk, mushrooms and apples. Reserve.

  • STEP 04

    Melt the butter in the saucepan over medium heat.

  • STEP 05

    Add the onions to the saucepan and cook until translucent. Then add the celery and mushrooms. Season with salt. Stir regularly so that nothing sticks to the bottom of the pan.

  • STEP 06

    Add the wine and then the cream. Season with salt and pepper to taste.

  • STEP 07

    Simmer over medium heat for about 10 minutes. Stir occasionally.

  • STEP 08

    Using a skimmer, remove the filling, making sure to leave as much sauce as possible the pan. Reserve in a large bowl.

  • STEP 09

    Add the flour to the sauce and whisk to remove any lumps that may have formed. Adjust the seasoning with salt and pepper. Reserve.

  • STEP 010

    Drain the defrosted hake fillets and press lightly between 2 cloths (or paper towels).

  • STEP 011

    Slice each fillet in to 3. Use the pieces of hake to line the bottom of the pot. Then pour vegetable mixture on it and cover with sauce. Repeat this step building layers Of fish, vegetables, sauce until nothing remains.

  • STEP 012

    Unroll the puff pastry and cover the top of the pot with it. Press firmly on the edges of to seal the pot (without breaking the puff pastry). Cut the excess dough below the rim with a knife.

  • STEP 013

    Whisk the egg yolk in a small bowl with a trickle of water. Using the brush, brush the puff pastry with the beaten egg. Cut a small hole in the center of the puff pastry to allow the steam to come out.

  • STEP 014

    Bake for 25min. Place a baking sheet under the pot in case the sauce boils over.

  • STEP 015

    Serve immediately & enjoy.

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