FRIJE

Instructions

• 1.   Wash and remove the stems from the sorrel, then pick the mint leaves.
• 2.   Layer the hake fillets together, then tie them together to form a roast shape.
• 3.   Melt the sorrel in a buttered casserole dish for 5 minutes.
• 4.   Place the hake roast on the bed of sorrel and sprinkle with the washed and picked herbs. Drizzle with lemon juice and a splash of water, season with salt and pepper. Cook over very low heat, covered, for 20 to 25 minutes.
• 5.   Check the doneness of the roast and return it to the casserole if necessary. Otherwise, remove it from the casserole, untie it, and remove the skin. Arrange the fillets on a warm serving dish.
• 6.   Blend the cooking juices with the herbs. Pour into a saucepan, then thicken the sauce by incorporating the fresh cream. Heat gently for a few minutes until the sauce thickens, without bringing it to a boil.
• 7.   Coat the hake fillets with the herb sauce and serve.
• 8.   Serve with steamed potatoes or fresh pasta.

Nutritional information *