Fresh Hake Thermidor with Prawns and Mushrooms
Fresh Hake Thermidor with Prawns and Mushrooms
Ingredients:
500gr fresh hake
Salt, paprika and chopped parsley
250gr button mushrooms
6 de shelled and de veined prawns
100ml cream
30ml brandy
30ml whole grain mustard
20gr ground parmesan
Method:
Season hake with salt, paprika and chopped parsley
Seal off fish in oil in hot pan both sides for about 20 seconds on each side
Transfer into hot oven for 10 minutes (200 degrees)
Fry mushrooms in oil until browned and add seasoned prawns
Cook prawns for 2 minutes
Flambe with brandy, add cream and mustard
Reduce sauce until slightly thickened
Pour sauce over fish and sprinkle with ground parmesan
Served with fresh garden salad and crispy chips and a glass of Perdeberg Chenin Blanc
Enjoy!!
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