Recipe Information

• Servings: 4
• Total Time: 50 minutes
• Difficulty: Easy

Ingredients

• For the Hake:
  • 800 g of Hake
  • 2 leeks
  • 1 vegetable stock cube
  • 100 ml of cooking cream
• For the Mashed Potatoes:
  • 8 firm potatoes
  • 1 teaspoon of butter
  • A pinch of Fleur de Sel (French sea salt)

Instructions

1. Wash and cut the leeks into pieces.
2. Peel the potatoes and cook them in boiling salted water for 20 minutes.
3. In a parchment paper pouch, place the leeks. Add the piece of hake on top, crumble a portion of the vegetable stock cube over it, and finish with a drizzle of cream.
4. Seal the parchment pouch.
5. Cook in a fan-assisted oven at 160 degrees Celsius for 6 minutes.
6. Once the potatoes are cooked, drain them and roughly mash them with a fork.
7. Add the butter and a pinch of Fleur de Sel.
8. Serve the mashed potatoes on a plate, place the parchment pouch next to it, and garnish with flat-leaf parsley.

Notes

This dish can be served with a side of seasonal vegetables for added nutrition and color.

Recipe Tips

For an extra boost of flavor, consider adding fresh herbs like dill or chives to the cream sauce.

Nutritional Information

This recipe contains approximately 420 calories per serving.

Frequently Asked Questions

Can I use frozen hake?

Yes, frozen hake works just as well. Just ensure it’s fully thawed before cooking.

What can I substitute for leek?

If you can’t find leeks, you can use green onions or shallots as a substitute.

Is this recipe suitable for meal prep?

Absolutely! You can prepare the components ahead of time and assemble them just before cooking.

Can I add other vegetables to this dish?

Definitely! Carrots or spinach would complement this dish beautifully.

How can I make this dish gluten-free?

Ensure your vegetable stock cube is gluten-free and use suitable cooking cream.