Hake & vegetable bake recipe | Hearty & Creamy | TASTE

Ingredients

• For the butternut mash:
• 2 whole butternuts, peeled and diced
• 2 T olive oil
• Salt and freshly ground black pepper
• For the filling:
• 3 T sunflower oil
• 1 onion, diced
• 3 large carrots, peeled and diced
• 350 g baby marrow, diced
• 2 cloves garlic, finely grated
• 450 g hake medallions, thawed
• For the parsley and dill sauce:
• 2 T butter
• 2 T sunflower oil
• 3 T cake flour
• 1 L long life full cream milk
• 10 g fresh parsley, roughly chopped
• 10 g fresh dill, roughly chopped
• Salt, to taste