About this recipe:This is a family recipe. Hake is less expensive than pike which is the fish usually used with beurre blanc. I can still remember my granny making her famous beurre blanc. She usually served it with potatoes. She would finish the dish by sprinkling a little bit of flat leaf parsley onto the fish. There was always a bottle of Muscadet to go with it!
1 bouquet garni
750g of potatoes, unpeeled (try Maris Piper, Charlotte or Desiree)
4 shallots, minced
300ml red wine vinegar
salt and pepper to taste
200g salted butter, cubed
A few sprigs of flat leaf parsley
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Method Prep:20min › Cook:30min › Ready in:50min
In a large saucepan, bring salted water to the boil and add the bouquet garni. Add the hake and cook for approximately 20 minutes. Cook longer if the hake is large. The hake is cooked if the area near the bone is no longer pink. Remove from heat if you see flakes of fish in the saucepan.
Meanwhile, bring salted water to the boil in a medium saucepan and cook the potatoes for 20 minutes or until cooked.
Meanwhile, add shallots and vinegar to a small saucepan, season with salt and pepper. Cook on a low heat until the vinegar has evaporated. Gradually add butter and stir constantly with a wooden spoon until smooth. Remove from heat.
Drain the hake and potatoes. Remove skin and bones from hake and peel the potatoes.
Pour the sauce onto the hake. (I personally like shallots so I keep them in the sauce but the real beurre blanc does not have shallots. You will need to strain the sauce.) Sprinkle with parsley and serve.