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Endive-Hake Rolls https://www.metro.ca/userfiles/image/recipes/Merlu-endives-etuvees-orange-4161.jpg PT08M PT14M PT22M
Preheat oven to 400°F (205°C). Slice endives very thin. Put endives in a pan. Add wine, orange juice and celery seed. Bring to a boil and simmer covered on low heat for approximately 4 minutes Add cream and reduce over low heat. Remove from heat and set aside. Butterfly hake fillets lengthways. Using the flat of the knife, flatten butterflied fillets a little. Lay endives over fillets. Roll fillets up and secure rolls with toothpicks. Pour melted butter into shallow roasting pan. Add chopped shallots. Lay hake rolls on top of shallots. Roast 6-8 minutes. Serve immediately.
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4 endives 1/2 cup (125 mL) white wine 1/2 cup (125 mL) pure orange juice 1 tsp. (5 mL) celery seed 1/2 cup (125 mL) whipping cream 4 hake fillets sea salt to taste white pepper to taste 1/4 cup (60 mL) butter, melted 3 Tbsp. (45 mL) chopped shallots
Endive-Hake Rolls

Endive-Hake Rolls

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  • Gluten-free
4
servings
0:08
Preparation
0:14
COOKING
0:22
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    endives
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    ABATE PEARS PRODUCT OF ITALY OR SOUTH AFRICA, EXTRA FANCY GRADE 99¢/LB, 2.18/KG GALA APPLES PRODUCT OF U.S.A. OR CHILE, EXTRA FANCY GRADE 99¢/LB, 2.18/KG SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN, 99¢/L

    $0.99 /lb or ea.


    ROMAINE HEARTS

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    $3.77 ea.

    3 PK PRODUCT OF U.S.A.


  • 1/2 cup
    (125 mL)
    white wine
  • 1/2 cup
    (125 mL)
    pure orange juice
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    TROPICANA 6 X 236 ML, 1.54 - 1.75 L IRRESISTIBLES REFRIGERATED JUICE 2.5 L

    TROPICANA 6 X 236 ML, 1.54 - 1.75 L IRRESISTIBLES REFRIGERATED JUICE 2.5 L

    $2.99 ea.

    SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    celery seed
  • 1/2 cup
    (125 mL)
    whipping cream
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    GAYLEA COTTAGE CHEESE

    GAYLEA COTTAGE CHEESE

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    4 X 113 g, 450 g SELECTED VARIETIES


    GAYLEA WHIPPED CREAM

    GAYLEA WHIPPED CREAM

    $2.99 ea.

    225 g SELECTED VARIETIES


    GAYLEA SOUR CREAM

    GAYLEA SOUR CREAM

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    425 - 500 ml SELECTED VARIETIES


  • 4
    hake fillets

  • sea salt to taste

  • white pepper to taste
  • 1/4 cup
    (60 mL)
    butter, melted
  • 3 Tbsp.
    (45 mL)
    chopped shallots
Imprimer ma sélection

Preparation

Preheat oven to 400°F (205°C). Slice endives very thin. Put endives in a pan. Add wine, orange juice and celery seed. Bring to a boil and simmer covered on low heat for approximately 4 minutes Add cream and reduce over low heat. Remove from heat and set aside.

Butterfly hake fillets lengthways. Using the flat of the knife, flatten butterflied fillets a little. Lay endives over fillets. Roll fillets up and secure rolls with toothpicks. Pour melted butter into shallow roasting pan. Add chopped shallots. Lay hake rolls on top of shallots. Roast 6-8 minutes. Serve immediately.

Source : Metro

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Gluten-free recipes

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