750 g filleted hake loins
500 ml Court Bouillon
400 g brown mushrooms, sliced butter
125 ml toasted breadcrumbs
100 g Cheddar cheese, grated
finely grated rind of 1 lemon
30 ml chopped fresh parsley
50 g butter
50 g (100 ml) cake flour
250 ml cream
250 ml milk
400 g spinach, well washed, trimmed, steamed and chopped
2 cloves garlic, crushed
salt, milled white pepper, grated nutmeg
Set the oven at 180°C. Bring court bouillon to simmering point in a saucepan, add the fish, cover and poach for 2 minutes. Remove from the pan, place in a large gratin dish and keep warm. Strain and reserve the stock.
Spinach Sauce: Melt the butter in a medium saucepan. Remove from the heat and stir in the flour. Mix together the cream and the milk and heat. Add to the pot and cook, stirring constantly, until the sauce it smooth and thickened.
Stir in the chopped spinach and garlic, and season with salt, pepper and nutmeg. If the sauce needs thinning, add a little of the reserved stock.
Fry the mushrooms in a little butter for about 2 minutes until tender. Place on the fish. Pour over the spinach sauce.
Mix together the breadcrumbs, cheese, lemon rind and parsley and sprinkle on top. Brown in the oven for 5-10 minutes.
Serves 4
