Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, fried hake with herbs. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Pan-fried hake is an ideal mid-week dinner, this meal can be cooked in ten minutes. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Spoon this sauce over the hake fillets and serve with steamed broccoli.
Fried hake with herbs is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Fried hake with herbs is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook fried hake with herbs using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Fried hake with herbs:
- Take 1 kg cleaned hake
- Take 3 spoons Robertson fish spice
- Make ready Mixed herbs to taste
- Get 2 spoons Cooking oil
- Take Aromat to taste
If you want, you can also add pungent vegetables or herbs to each packet. Fry hake finger in oil on both sides, brush one side with whisked egg and dunk in breadcrumb mix - flash under grill. Roll pasta into thin sheet; add tbsp of minced hake, a pinch of lemon zest, salt, white pepper, a drop of lemon essence. Hake is quite a mild fish, with a white flaky texture and a flavour that is more subtle than that of cod.
Steps to make Fried hake with herbs:
- Defrost your fillet and season with your spices
- Heat your oil and fry your fillet both side until cooked through and ready to serve
- Enjoy
The fish has a soft, iron-grey skin and silvery belly. The flesh when raw is naturally very soft, but when cooked it becomes firm and meaty. In France, hake is called 'saumon blanc'. You could consider hake an "everyfish." You know, the type of mild, white-fleshed variety you can do just about anything with - grilling, frying, roasting Tomatoes, capers, onions and herbs, for example, make unctuous complementary ingredients to cook with hake fillets. If you want to go "dry," you can.
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