Hake With Belgian Chicory
|Belgian endives||14 Ounce (Chicory)|
|White port||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||3 Tablespoon|
|Shelled shrimp||2 Ounce (Prawns)|
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.
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.