HAKE FILLET WITH SABAYON SAUCE

European

5.00 / 5

Cook Time

25 min

prep_time_text 5 min

total_time_text 25 min
Serving

2
Difficulty

Easy

Say «Hi, I missed you» to the upcoming weekend. Cook this «wow» hake fillet with sabayon sauce for dinner, take a glass of refreshing drink and enjoy every second of the evening. Swipe the gallery for a full recipe.

Ingredients

For fish:

3-4 hake fillets

6-8 cherry tomatoes

2-3 tbsp. semolina (for breading)

3-4 tbsp. sunflower oil (for frying)

salt and pepper to the taste

For Sabayon sauce:

3 egg yolks

70 ml of champagne

lemon zest

1 pinch of salt

HAKE FILLET WITH SABAYON SAUCE: directions

Step 1

Wash and dry hake fillets with a paper towel. Salt and pepper the fillets from both sides.

Step 2

Bread the hake fillets in semolina.

Step 3

Fry fish in a pan with a little oil for 1-2 minutes on each side. I use sunflower oil, and you can experiment, for example, with coconut or corn oil.

Step 4

Place the fillets in a baking dish.

Step 5

Prepare Sabayon sauce with champagne. In a fireproof bowl, combine the yolks with a pinch of salt and lemon zest.

Step 6

Place a bowl over a saucepan of boiling water, thus building a steam bath. Heat the contents of the bowl, stirring constantly with a whisk until light foam appears. Pour in the champagne and heat for another 60 seconds until the sauce thickens slightly.