This dish turns out to be especially tender and tasty due to the not quite familiar composition.
- 500 gr. pitted hake fillet,
- 500 gr. mushrooms (white or champignons),
- 1 large onion head
- 1 tbsp. l. flour,
- 50 gr. butter,
- 200 ml. 10% cream
- 100 g hard cheese
- salt, freshly ground black pepper to taste,
- greens for decoration.
Hake fillet, cut into cubes, simmer in a saucepan under the lid, avoiding a strong boil, so that the fish does not fall apart.
Peel the onion, cut into large half rings and fry until brownish in half the butter. Cut the mushrooms into slices and sauté in the second half of the butter.
Fill the cocottes one third with stewed hake, put the fried onions and mushrooms on the fish.
Fry the flour in a dry saucepan, cool slightly and dilute with cream, rubbing the lumps well. Bring the sauce to a simmer, but do not boil. Add salt and pepper to taste.
Pour the sauce over the contents of the cocotte makers, grate the cheese on a coarse grater and sprinkle on top, bake in the oven at 180 degrees until a brownish crust forms. Remove the julienne from the oven and garnish with herbs. Hake julienne with mushrooms is ready.
