Hake and potato bake with mustard | Marine Stewardship Council
Pour the cream into a saucepan and set over low heat. Stir in the mustard and garlic. Strip the rosemary leaves from their stalks and add to the cream mixture.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.msc.org.
Ingredients
- 4 - 6 large waxy potatoes, scrubbed
- 1 large brown onion, peeled
- 400g MSC certified hake fillets, sliced into sections
- 250ml cream
- 4 cloves of garlic, crushed
- 2 sprigs of rosemary
- 3 tablespoons grainy mustard
- Coarse ground sea salt and black pepper
- Olive oil
- 4 tablespoons breadcrumbs
- 100g Parmesan, grated
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