Recipe HAKE STEAMED - Epicureans
www.remycointreaugastronomie.com
In a saucepan or a suitable frying pan, pour the Belle de Brillet pear liqueur, water and some seaweed. Season the fish fillets with salt...
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.remycointreaugastronomie.com.
Ingredients
- 4 hake fillets of about 160/180g
- 1 pot of dulce seaweed or sea lettuce
- 20 cl of Belle de Brillet pear liqueur
- 2 gelatin leaves
- 1 g of agar (a knife tip)
- 10 g sugar
- 10 cl water
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