Hake with potato with mousseline sauce recipe

 

  1. Unfreeze the hake at room temperature and then chop off the head and tail.
  2. Beat the yolk in a heat resistant container, add starch, stir with a wooden spoon, season and add lemon juice and pieces of butter. Cook the mix in double – boiler until achieving a smooth and even sauce.
  3. Once out of the heat, add the whipped cream to the sauce. Cover it and place it in the refrigerator.
  4. Peel the potatoes and cut them in quarters; place them in the basket to steam cook them along with the fish and bay.
  5. Place 150 ml of water in the pot, put basket in and close. Pressurize it and cook the minute from the ringing. Turn heat of, allow steam to escape, open the pot and remove the basket.
  6. Place the potatoes and fish in a dish and serve with the sauce.
-  1 tbsp of whipped cream
-  Salt and pepper
-  1 yolk
-  60 g of butter
-  1 bay leaf
-  ½ tbsp of potato starch
-   4 frozen hakes, 120 g each
-   1 tbsp of lemon juice
-   400 g of potatoes

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