Este prato é a definição de comida de conforto. A pescada, um peixe suave e delicado, é envolvida num molho cremoso de natas e alho-francês, e depois gratinada no forno até ficar dourada e borbulhante. É uma receita simples, elegante e perfeita para uma refeição de família durante a semana.

Ingredientes

  • 1 pescada cortada em postas
  • 3 colheres de sopa de farinha de trigo
  • 1 alho francês (apenas a parte branca)
  • sal
  • pimenta
  • 1 copo de vinho branco
  • 1 cenoura ralada
  • 50g de margarina
  • 2 pacotes de natas de culinária

Preparação

  1. Numa panela, derreta a margarina e aloure o alho francês (em rodelinhas). Adicione a cenoura ralada e tempere com sal e pimenta.
  2. Passe as postas de pescada por farinha e coloque-as no refogado. Deixe 1 minuto e vire. Deixe mais 1 minuto.
  3. Acrescente o copo de vinho e deixe reduzir, para que o álcool evapore. Não mexa com a colher de pau, para que o peixe não se desfaça. Abane a panela ligeiramente, só para que não pegue ao fundo.
  4. Adicione os dois pacotes de natas, e deixe apurar 2 min. Coloque o preparado numa taça de ir ao forno e deixe gratinar até ficar lourinho.
  5. Sirva com arroz branco.

For a dish that’s pure comfort in a pan, here is the English version of this recipe.

Baked Hake Gratin

This creamy, comforting hake gratin is a perfect example of how simple ingredients can create an elegant and satisfying meal. Similar to a classic fish pie but without the potato topping, this dish features tender hake fillets gently cooked in a rich, flavourful sauce made with leeks, carrots, and cream. It’s all then baked in the oven until golden and bubbling, making it an ideal, hassle-free dinner for any night of the week.

The beauty of this recipe lies in its gentle cooking method. By lightly dredging the fish in flour and searing it, you give it a slight crust that helps it hold together in the sauce. The leeks and carrots provide a sweet, aromatic base, while the white wine adds a touch of acidity that cuts through the richness of the cream. The key is to handle the fish gently—shaking the pan rather than stirring—to ensure the fillets remain whole.

While hake is a wonderful choice for its mild flavour and flaky texture, this dish would work equally well with other firm white fish such as cod, haddock, or pollock. Served with simple white rice to soak up the delicious, creamy sauce, this is a complete meal that the whole family will love.

Ingredients

  • 1 hake, cut into fillets or steaks
  • 3 tbsp plain flour
  • 1 leek (white part only), thinly sliced
  • Salt
  • Pepper
  • 150ml white wine
  • 1 carrot, grated
  • 50g margarine or butter
  • 400ml single cream

Method

  1. In a pan, melt the margarine and sauté the sliced leek until golden. Add the grated carrot and season with salt and pepper.
  2. Dredge the hake fillets in flour and place them on top of the vegetables in the pan. Cook for 1 minute, then carefully turn and cook for another minute on the other side.
  3. Pour in the white wine and let it bubble and reduce, allowing the alcohol to evaporate. Do not stir with a spoon, as this can break up the fish. Instead, gently shake the pan to prevent sticking.
  4. Add the two cartons of cream and allow it to simmer for 2 minutes for the flavours to combine. Transfer the mixture to an ovenproof dish and bake or grill until golden brown and bubbling on top.
  5. Serve with white rice.