A delicious recipe combining hake, asparagus and a creamy cheese sauce.
850 grams of hake in serving portions
Juice of one lemon
1 can Asparagus cuts
4 – 6 spring onions finely chopped
A handful of bread crumbs
Extra grated Cheddar and/or Parmesan for topping
Salt & pepper
3 Tablespoons of butter
2 heaped Tablespoons of flour
1 teaspoon of mustard powder
25ml sherry (optional)
Juice from the asparagus can topped with milk to make 500ml
400 grams of grated cheese
Arrange the fish in a buttered casserole dish.
Squeeze the lemon juice over the fish and season with salt and pepper.
Drain the asparagus and reserve the liquid.
Dot the fish with the asparagus tips and spring onions.
Make the sauce by melting the butter, adding the flour and mustard powder and whisk together for a few minutes over the heat.
Remove from the heat and slowly add the milk and asparagus juice mixture.
Return to the stove and cook, stirring continuously, until the sauce is thick and smooth.
Add the sherry and grated cheese.
Pour the sauce over the fish.
Top with bread crumbs, some extra grated Cheddar or Parmesan cheese and sprinkle with paprika.
Bake in the oven, uncovered, at 200 degrees, for 30 minutes. Grill the top for 5 – 10 mins to make crispy.
Chefs note: If you are not an asparagus fan, you can leave out the asparagus bits and use 500ml of milk instead of combining the milk and asparagus juice. We added both Cheddar and Parmesan cheese with the breadcrumbs as a topping. Simply delicious.