I have my wonderful friend, Helen, to thank for this dish. She produced it at a girls’ lunch and we all demanded copies of the recipe! It is really luscious and spectacularly easy to make. It can also be made in advance and re-heated. It tastes like a treat but is inexpensive to make – what’s not to like? Recreated at home, this is now on the list of ‘regular supper dishes’.
What you need…
1 x baking dish (mine is 30cm x 20cm x 7cm deep)
800g hake, skinned, filleted and cut into 3cm-ish chunks
45g flour, sieved
750ml milk/Oatly alternative (to reduce dairy content)
Sea salt and black pepper
Splash rapeseed/olive oil
1 onion, finely chopped
300g white mushrooms, cleaned and sliced
100ml tomato purée
2 teaspoons Dijon mustard
125g Manchego/Cheddar cheese, grated
4 teaspoons brandy
225g raw jumbo king prawns (optional)
What to do…
Preheat oven to 170°c / 325°f / gas 3.
Tip the milk into a medium saucepan and, on a medium heat, gently poach the fish chunks for five minutes. Using a slotted spoon, remove the fish from the milk and set aside.
In a separate saucepan, melt the butter. Tip in the flour and quickly stir it in. Remove the pan from the heat and, using a ladle, slowly add your hot milk, stirring in each ladleful before adding the next.
Return the white sauce to the heat and cook until smooth and thickened. Season and set aside.
Heat the oil in a large, deep frying pan and add the onion and mushrooms, frying gently until soft. Then, increase the heat to remove any moisture. Add the white sauce together with the tomato purée, mustard, cheese, brandy and the fish. Season with salt and pepper.
Turn the mixture into your baking dish, cover and pop in the oven to heat through for about 30 minutes. Wash up your three pans and relax. A delectably delicious dish awaits!
Fabulous fish thermidor is, as the name suggests, fabulous as it is, but if you wanted to add a little luxurious dimension, open the oven after 15 minutes and stir in your raw prawns. Cook for a further 15 minutes or until the prawns are pink.
Steamed cabbage and leek work really well with a baked potato or basmati and wild rice (a current favourite!)
A bit about Manchego…
Manchego cheese has recently been recommended to me by my lovely friend, Jean. It is a cheesemade in the La Mancha region of Spain from the milk of the Manchego sheep breed. Official Manchego cheese is to be aged for between 60 days and two years, hence it is a little expensive. However, it is soooooooo worth it – absolutely delicious. Having grated enough for the recipe, there was then quite a lot of cheese-snacking to be done whilst preparing the dish. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy. I would urge you to try it!
Lynn Bedford Hall, The Creative Cuisine (thank you again Helen for introducing me to this old but genuinely inspirational book).
Wonderfully! I love these dishes that finish themselves off in the oven, while I quickly tidy up the pots and pans and treat myself to a glass of red!