Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! No code required. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Hake Blanquette with Kalamata Olives and Sun-dried Tomatoes https://www.metro.ca/userfiles/image/recipes/blanquette-merlu-tomates-sechees-6621.jpg PT10M PT15M PT25M
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.
4
0 0 0 0
Garnish 10 pitted kalamata olives, chopped fine 1/2 cup (125 mL) minced flat-leaf (italian) parsley 1/2 cup (125 mL) chopped sun-dried Tomato 1/2 lb (225 g) hake fillets 1 Tbsp. (15 mL) extra virgin olive oil Salt and freshly ground pepper to taste 8 cipollini onion, 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 potato, blanched and cut in 2 2 garlic cloves, sliced fine 1/2 cup (125 mL) dry white wine 3/4 cup (190 mL) 15% cooking cream
Hake Blanquette with Kalamata Olives and Sun-dried Tomatoes

Hake Blanquette with Kalamata Olives and Sun-dried Tomatoes

Rate this recipe
0 Vote
4
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Garnish
  • 10
    pitted kalamata olives, chopped fine
  • 1/2 cup
    (125 mL)
    minced flat-leaf (italian) parsley
  • 1/2 cup
    (125 mL)
    chopped sun-dried Tomato
  • 1/2 lb
    (225 g)
    hake fillets
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil

  • Salt and freshly ground pepper to taste
  • 8
    cipollini onion, 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 potato, blanched and cut in 2
  • 2
    garlic cloves, sliced fine
  • 1/2 cup
    (125 mL)
    dry white wine
  • 3/4 cup
    (190 mL)
    15% cooking cream
Imprimer ma sélection

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.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.