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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.
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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 tomatoes 1/2 lb (225 g) hake fillets 1 Tbsp. (15 mL) 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 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

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Hake Blanquette with Kalamata Olives and Sun-dried Tomatoes
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 tomatoes
  • 1/2 lb
    (225 g)
    hake fillets
  • 1 Tbsp.
    (15 mL)
    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
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  • 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.

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