Baked Hake with Button Mushrooms and Creamed Leeks
Enjoy this hake dish with baked potatoes and some rocket salad.
4 people
12 minutes
60 minutes
Ingredients
- 1 pinch Black Pepper
- 50 g Butter
- 250 g Cherry Tomatoes quartered
- 1 large Leek washed and finely sliced
- 1 - Red Onion thinly sliced
- 1 pinch Salt
- 150 g SuperValu Button Mushrooms sliced
- 150 ml SuperValu Cream
- 4 - SuperValu Hake Fillets (approx. 150g each), skinned and boned
- 1 bag SuperValu Rocket Leaves
- 4 - SuperValu Rooster Potatoes
Method
1. Preheat the oven to 200°C/ gas mark 6.
2. An hour before you start cooking the fish, bake four potatoes in the oven for 1 hour.
3. About 10 minutes before the potatoes are ready, place the butter, cream and a pinch of salt and pepper in a medium pot. Bring to the boil, then reduce the heat and add the mushrooms. Cook for 2 minutes. Turn off the heat and stir in the sliced leek.
4. Place the hake in a cooking bag, then spoon over the sauce. Make sure to seal the bag, then place it on a baking tray. Bake in the oven for 10 to 12 minutes, until the hake is cooked through.
5. Meanwhile, place the rocket, red onion and cherry tomatoes in a large bowl and toss to combine.
6. Remove the hake from the oven and carefully open the bag with a scissors. Enjoy with a baked potato and the rocket salad.
