Best Hake In Vegetable And Lemon Broth Recipes

HAKE IN VEGETABLE AND LEMON BROTH

Hake in Vegetable and Lemon Broth image

Provided by Jacques Pepin

Categories dinner, quick, weekday, main course

Time 30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 carrots (6 ounces)
1 lemon
12 scallions, trimmed (leaving most of the green), cleaned and minced (1 1/4 cups)
1 red onion (8 ounces), peeled and coarsely chopped (2 cups)
3/4 cup dry white wine
2 teaspoons salt
1 teaspoon thyme leaves
1 teaspoon freshly ground black pepper
6 hake fillets (each about 6 ounces and 3/4 inch thick)
1/4 cup olive oil
2 tablespoons unsalted butter

Steps:

Peel the carrots, and cut them into 3-inch pieces. Then, cut each piece into 1/8-inch slices. Stack the slices together, and cut them into 1/8-inch strips (julienne). You should have about 2 cups of julienned carrot.
Peel the lemon with a vegetable peeler, removing the peel in long strips. Pile the strips together, and cut them into a fine julienne, making about 1 tablespoon. Cut the lemon in half, and press the halves to extract 2 tablespoons of juice.
In a large saucepan (preferably stainless steel), combine the carrots, lemon peel, lemon juice, scallions, red onion, white wine, salt, thyme leaves and pepper with 3/4 cup water. Bring the mixture to a boil over high heat, cover, reduce the heat to low, and boil gently for 10 minutes.
Fold each of the hake fillets in half and arrange them carefully on top of the vegetables in the saucepan. Cover, return the mixture to a boil, reduce the heat and boil gently for 5 minutes. The hake should be barely cooked through. Lift the fish from the saucepan and arrange it on a platter.
Add the olive oil and butter to the vegetable mixture in the pan, and bring it to a strong boil over high heat. Continue to boil for about 20 to 30 seconds, until the mixture is emulsified. Pour over the fish, and serve immediately.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 897 milligrams, Sugar 4 grams, TransFat 0 grams

POACHED HALIBUT IN LEMON-THYME BROTH

Poached Halibut in Lemon-Thyme Broth image

Cookinghalibut in lemon-and-thyme-infused broth imparts a delicatetaste. The poaching liquid is delicious, too, so serve thisdish with a spoon.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 35m

Number Of Ingredients 8

Ingredients

3 lemons
3 1/2 cups homemade or low-sodium store-bought chicken stock
3 garlic cloves
8 sprigs fresh thyme
10 whole black peppercorns
4 halibut fillets (6 ounces each), without skin
Coarse salt
Extra-virgin olive oil, for drizzling

Steps:

Using a vegetable peeler, remove zest in strips from 2 lemons. Juice zested lemons. Transfer zest and juice to a 12-inch straight-sided skillet with a tight-fitting lid. Add stock, garlic, 4 sprigs thyme, and the peppercorns to the pan. Bring to a boil.
Season each fillet on both sides with salt; carefully add to skillet. Cover skillet, and turn off the heat. Let stand until fish is opaque and firm to the touch, 9 to 12 minutes. Using a slotted spatula, transfer fish to a platter; tent loosely with foil to keep warm.
Pour poaching liquid through a cheesecloth-lined sieve into a bowl; discard solids. Return to skillet. Bring to a boil; turn off heat.
Divide broth among wide bowls; gently place a fish fillet in each. Cut remaining lemon into wedges. Garnish each serving with a wedge of lemon and a sprig of thyme, and lightly drizzle with oil.