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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.
    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
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    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
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      SAVE $5.11
      BERTOLLI OLIVE OIL

      BERTOLLI OLIVE OIL

      $10.88 ea.

      750 ml, 1 L SELECTED VARIETIES

      SAVE $5.11
      BERTOLLI OLIVE OIL

      BERTOLLI OLIVE OIL

      $10.88 ea.

      750 ml, 1 L SELECTED VARIETIES


    •
      Salt and freshly ground pepper to taste
    • 8
      cipollini onion, cut in 2
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      JUMBO RED SWEET ONIONS

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      PRODUCT OF CANADA CANADA No. 1 GRADE

    • 1 cup
      (250 mL)
      rutabaga, peeled and cubed small
    • 1 cup
      (250 mL)
      leek, white part only, sliced fine
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      3 PK PRODUCT OF ONTARIO

    • 8
      red baby potato, blanched and cut in 2
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      GREEN BEANS 340 g OR RED OR YELLOW-FLESH POTATOES 5 lb

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      PRODUCT OF U.S.A. or PRODUCT OF CANADA, CANADA No. 1 GRADE

      GREEN BEANS 340 g OR RED OR YELLOW-FLESH POTATOES 5 lb

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      PRODUCT OF U.S.A. or PRODUCT OF CANADA, CANADA No. 1 GRADE

      GREEN BEANS 340 g OR RED OR YELLOW-FLESH POTATOES 5 lb

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      PRODUCT OF U.S.A. or PRODUCT OF CANADA, CANADA No. 1 GRADE

    • 2
      garlic cloves, sliced fine
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      LOCAL GARLIC

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      115 g PRODUCT OF ONTARIO

    • 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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