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Hake with vine tomatoes, baby potatoes and vermouth sauce

Hake with delicious vegetables in ratatouille style. The approximate cost per person is €3.80.

Ingredients

Oil and frying butter
Hake loins
Escargot herbs

Salt
600mlfish stock
Fresh chives, finely chopped
150mlvermouth
20gCold butter (in cubes)
50mlCrème fraîche

70gTomato paste
6units.itemsThyme sprigs
1units.itemssprig of rosemary
Pepper and salt
3units.itemsOregano sprigs
2units.itemsGarlic cloves, grated
20gChopped shallot
400gPeeled tomatoes
340gZucchini, diced

12units.itemsBaby potatoes
600mlStock
20gButter

12units.itemsVine tomatoes
1units.itemsSprig of thyme
Pepper and salt
Olive oil
1units.itemsgarlic clove

Preparation

  1. Let the loins thaw and pat them dry.
  2. Heat oil with the cooking butter and a little escargot seasoning.
  3. Fry the fish on both sides and baste well during cooking.

  1. Reduce the fish stock with the vermouth to 180 ml.
  2. Add the crème fraîche and heat gently for another two minutes.
  3. Warm the sauce for serving and whisk in the cubes of butter.
  4. Season with salt and chives.

  1. Heat the olive oil, finely chop a shallot and add to the pan (do not let it color).
  2. Add pepper and salt to taste.
  3. Finely grate the garlic cloves and add.
  4. Dice the zucchini and sauté.
  5. Add the tomato paste.
  6. Add the peeled tomatoes, sprigs of rosemary, thyme, and oregano, and let simmer on low heat until it becomes a creamy mixture.

  1. Heat butter and stock.
  2. Halve the baby potatoes and cook them in the butter and stock.

  1. Grate the garlic into the olive oil.
  2. Add pepper, salt, and thyme.
  3. Coat the tomatoes in this mixture and roast at 200°C in the oven or on the barbecue.