Hake Steaks with Croutons and Capers
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
8
Description
Hake Steaks with Croutons and Capers
Ingredients
- Hake - 3 lbs
- Cotton Oil - 17 fl oz
- White bread - 3.5 oz
- Wheat Flour - 1.8 oz
- Chopped Sage Leaves - 1 tablespoon
- Butter - 1.4 oz
- Capers - 3 tablespoons
- Salt - to taste
Step by Step guide
Step 1
In a skillet, heat the vegetable oil, add the bread cubes, and fry until lightly golden brown. Remove the bread from the skillet with a wide fish spatula, allow excess fat to drain, and set aside. Do not discard the oil left in the skillet.
Step 2
Cut the hake fillet into 6 steaks. Season the hake with salt on both sides, coat in flour, and shake off the excess. Sprinkle a little parsley on each steak and press the herbs with your fingertips to adhere to the fish flesh.
Step 3
Heat the oil again to 180–374°F (to check, you can use a cube of yesterday's bread: at this temperature, it should brown within 30 seconds). Place the steaks in batches into the hot oil, two at a time, and fry until golden brown on all sides.
Step 4
Remove the fish from the oil with a wide spatula, allow excess fat to drain, and keep warm while frying the remaining pieces.
Step 5
Drain excess oil from the skillet, leaving just enough to cover the bottom. Melt the butter in the skillet, skimming off the foam with a spoon. Add the capers and croutons, and sauté, stirring, for 1–2 minutes.
Step 6
Drizzle the sauce over the steaks and serve immediately.
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