Store Number: (508) 347-7778

 

Store Hours        

Tuesday to Friday 11a-6p

Saturday 11a-5p

Sunday (Order Pickups Only) 10a-11a

Hake

Baked Hake in Dill Yogurt

Ingredients:

  • 2 lbs (0.9 kg) hake fillets or dressed whole whiting
  • 1 1/2 cups plain yogurt
  • 2 tablespoons milk
  • 1/4 cup vegetable oil
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/4 cup butter or margarine
  • dredging flour
  • 2 tablespoons fresh chopped dill
  • 1 tablespoon paprika
  • salt and pepper, to taste
How to cook Baked Hake Fillets in Dill Yogurt:
  • Preheat oven to 400° (200°C).
  • Beat together eggs, milk, and 1 tablespoon vegetable oil.
  • Trim hake fillets, wash, and pat dry with paper towels.
  • Cut hake fillets into single serving sized pieces if necessary.
  • Dip hake fillets or pieces in egg mixture and dredge in flour.
  • Heat vegetable oil and butter or margarine in a large skillet.
  • Fry hake pieces until golden brown on both sides.
  • Salt and pepper to taste.
  • Place hake pieces in a baking dish and dot with butter or margarine.
  • Blend yogurt, milk, and dill and spoon over the fish.
  • Sprinkle with paprika and bake for approximately 10 minutes.

Serves: 4


Spanish Pan Fried Hake

Ingredients:

  • 2 pounds (0.9 kg) hake
  • 4 eggs
  • 1 cup (240 ml) sunflower oil
  • Flour
  • Salt to taste
  • 1 lemon cut into quarters
How to cook Easy Spanish Pan Fried Hake:
  • Using the part of the hake behind the head of the fish - remove all skin and bones and slice about 1 inch (2.5 cm) thick.
  • Season the hake slices with salt and dust with flour.
  • Dip in beaten egg and pan fry on both sides until golden brown.
  • Drain any excess oil using kitchen paper and then place on a serving plate with the lemon quarters.
  • Serve this fried hake with a red pepper salad and potatoes in garlic mayonnaise for a full Spanish-style meal.

Serves: 4

 

Poached Hake w/ Mornay Sauce

Ingredients:

  • 2 lb (0.9 kg) hake fillets
  • 1/2 cup (100 ml) dry white wine
  • 1/2 cup (100 ml) fish stock
  • butter for greasing
  • 2 cups (500 ml) Mornay sauce
  • 2 oz (50 g) grated Parmesan cheese
  • 2 tablespoons butter
How to cook Poached Hake with Mornay Sauce:
  • Cut each fillet into 3 portions and poach gently for 10 minutes in the wine and stock.
  • Drain the fillets and arrange in a greased oven to table baking dish.
  • Reduce the cooking liquid to half its volume by heating, and add to the Mornay sauce.
  • Cover the fish with the sauce.
  • Sprinkle the Poached Hake with Mornay Sauce with the cheese, dot with butter, and brown lightly under the grill.

Serves: 4