Hake in parsley sauce with poached egg
Total time40 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 40 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 6 more Indicative dietary requirements
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Hake 4 boneless portions about 2 cm thick 720 g
- Egg 4 medium, weight without shells 200 g
- Spring Onion 150 g
- Garlic 2 cloves 6 g
- White wine 50 ml
- Fish stock 300 ml
- Plain flour 12 g
- Extra virgin olive oil 35 g
- Parsley 8 g
- Water for poaching; not consumed 1500 ml
- Salt to taste 2 g
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Method
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Chop the spring onion and garlic. Heat the oil in a wide casserole and soften them with some of the salt over a low heat for 8–10 minutes, without browning.
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Stir in the flour for a minute. Add the white wine and boil for 2 minutes. Gradually stir in the fish stock, simmer for 4 minutes and add half the chopped parsley.
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Season the hake with the remaining salt. Place it in the sauce, cover and simmer gently for 6–8 minutes, depending on thickness, until the centre reaches 63°C and flakes easily. Shake the pan gently rather than breaking up the fish.
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Meanwhile, bring the water to a very gentle simmer in a wide saucepan. Crack the eggs one at a time into a cup and slide them into the water in two batches. Poach for 5–6 minutes until both white and yolk are set, then lift out with a slotted spoon and drain. Serve one hake portion and one egg per plate with sauce and the remaining parsley.
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