Recipe #6621
Hake Blanquette with Kalamata Olives and Sun-dried Tomatoes
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 25 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Académie Culinaire |
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Recipe ingredients
- Garnish
- 10 pitted Kalamata olives, chopped fine
- ½ cup (125 mL) minced flat-leaf (Italian) parsley
- ½ cup (125 mL) chopped sun-dried tomatoes
- 1½ lb. (680 g) hake fillets
- 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
- Salt and freshly ground pepper to taste
- 8 cipollini onions, cut in 2
- 1 cup (250 mL) rutabaga, peeled and cubed small
- 1 cup (250 mL) leek, white part only, sliced fine
- 8 red baby potatoes*, blanched and cut in 2
- 2 garlic cloves, sliced fine
- ½ cup (125 mL) dry white wine
- ¾ cup (180 mL) 15% cooking cream
Preparation
In a bowl, combine garnish ingredients and set aside.
In a skillet, brown fish in oil. Remove and set aside. In the same skillet over low heat, sweat onions, rutabaga and leek some 5 minutes.
Add potatoes and garlic. Deglaze with white wine and reduce by half. Add fish and cream and cook uncovered for 10 minutes.
Suggestion
Serve blanquette with tomato-olive-parsley garnish.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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