Hake recipe in pink champagne sauce and cream


This is a dish of hake in sauce that emerged from a certain improvisation, since there was a forgotten bottle of pink cava in the pantry, and some apple puree that had been left over from another preparation. I remembered how I had been struck by seeing somewhere a recipe that used apple to cook fish, so I tried the combination. Thanks to the addition of cream, the result is a sauce with a smooth but delicious flavor.


For 4 people
  • Hake fillet 4
  • Sweet onion 1
  • Leek 1
  • Apple puree 60 ml
  • Butter 25 g
  • Cava (drink) rosé or any other 200 ml
  • Liquid cream for cooking 150 ml
  • Salt
  • Ground black pepper
  • Extra virgin olive oil

How to make hake in a pink cava sauce and cream

Difficulty: Easy
  • Total time 45 m
  • Elaboration 10 m
  • Cooking 35 m

Chop the onion and the leek. Melt the butter in a saucepan and add the vegetables. Let poach over low heat, until they are transparent. Add the apple puree and cava, raising the heat to evaporate the alcohol. Cook over medium heat for about 5 more minutes to reduce a little.

Blend with the help of a blender and return to the pan. Incorporate the cream, mixing well. Add a little sugar and season. Keep cooking over low heat until thickened.

Season the hake loins and add them to the casserole; cover and cook for 8-10 minutes. Turn the fish over and cook a couple more minutes. Serve hot with sauce to taste and a little chopped tarragon or fresh parsley on top.

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