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    • Hake with Mustard and Dill Sauce

    Mark Sharron
    Easy
    30 minutes
    01-Feb
    Hake with Mustard and Dill Sauce is a delicious and easy-to-make dish that will impress. This dish is made with two hake fillets, butter, flour, milk, Dijon mustard, fresh dill, and salt and pepper to taste. The result is a creamy and flavourful sauce that perfectly complements the delicate flavour of the hake. The preparation is simple, and the ingredients are readily available, making this an ideal dish for a weeknight dinner.      
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    Ingredients

    • 2 hake fillets
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1 cup milk
    • 2 tablespoons Dijon mustard
    • 1 tablespoon fresh dill, chopped
    • Salt and pepper to taste

    Method

    • Step-by-Step Method for Hake with Mustard and Dill Sauce
    • Pat hake fillets dry with paper towels and season both sides lightly with salt and pepper
    • Set hake fillets aside while you prepare the sauce base
    • Place butter in a saucepan over medium heat and allow to melt gently
    • Add flour to the melted butter, whisking continuously to form a smooth roux
    • Continue stirring the roux for 1-2 minutes to eliminate any raw flour taste
    • Gradually pour in milk while whisking constantly to ensure a lump-free sauce
    • Bring the mixture to a gentle simmer, whisking until the sauce thickens uniformly
    • Stir in Dijon mustard until fully incorporated and the sauce is smooth
    • Add chopped fresh dill to the sauce, mixing well
    • Adjust seasoning with additional salt and pepper to taste
    • Reduce sauce to low heat, stirring occasionally to maintain consistency
    • Heat a nonstick skillet or frying pan over medium-high heat
    • Add a small amount of butter or oil to the pan, just enough to coat the surface lightly
    • Once the pan is hot, place hake fillets presentation-side down in the pan
    • Sear hake fillets for approximately 2-3 minutes per side, or until cooked through and opaque
    • Remove hake fillets from pan and transfer to serving plates
    • Spoon warm mustard and dill sauce generously over each hake fillet
    • Garnish with a sprinkle of fresh dill for color and aroma if desired
    • Serve immediately, optionally paired with steamed green vegetables or new potatoes
    • Ensure the dish is served hot for best flavor and texture