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Hake With Belgian Chicory

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Ingredients
  Belgian endives 14 Ounce (Chicory)
  Butter 1 Tablespoon
  White port 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
  Hake slices 4
  Fresh lemon juice 3 Tablespoon
  Shelled shrimp 2 Ounce (Prawns)
  Eggs 2
Directions

Remove the outer leaf and bitter heart of the Belgian chicory (endives) and cut into rounds.
Put the chicory (endive) in a casserole with the butter, white port and salt and pepper to taste.
Stir well.
Cover and microwave on HIGH for 8 minutes.
Rinse the fish.
Sprinkle salt and pepper into the base of a small dish and add the fish.
Season with salt and pepper and pourthe lemon juice over.
Cover and microwave on HIGH for 5-6 minutes depending on the thickness of the fish steaks.
Add the shrimp (prawns) 1 minute before the end of cooking to heat them through.
Beat the eggs in a bowl with a fork.
Add 1-2 tablespoons of water and beat again.
Drain the fish and the chicory (endives) and set aside.
Pour the cooking liquid from both into a small bowl and heat on HIGH for 1 minute.
Pour the hot liquid into the eggs in a thin trickle, whisking constantly.
Put the sauce in the oven and microwave on MEDIUM for 2 1/2 minutes.
Arrange the fish and chicory (endives) .
Whisk the sauce (which will have separated slightly) and pour over.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Interest: 
Everyday, Healthy

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