6 potatoes
Some vegetable stock – powder or cubes
2 tablespoons of lemon juice
Packet of 750g frozen skinless hake fillets
Clove of garlic (or teaspoon of ready-crushed garlic)
125g punnet of button mushrooms
2 or 3 tablespoons of flour, and a quarter of a cup of flour for coating fish
Some herbs for seasoning – parsley , marjoram or mixed herb sprinkle
Salt
Cayenne pepper (very hot so use a tiny sprinkle)
1 tablespoon white wine vinegar
2 bay leaves
Warm up the oven to 180 °C
Peel, slice and boil potatoes (or sweet potatoes) till nearly done (10-15 mins) or use already cooked left overs.
Squeeze lemon juice over frozen skinless hake fillets and let stand for a few minutes.
Fry 1 onion in a bit of oil in a saucepan.
Add crushed clove of garlic (or teaspoon of ready-crushed garlic)
Cut mushrooms in half and add to onion. Sauté (fry) for 3 mins.
Stir in 2 tablespoons flour, cook for a minute, slowly stir in 500 ml milk, a little at a time, stirring all the time, till sauce thickens. Season to taste with parsley, some marjoram, salt and pepper and add 1 tablespoon wine vinegar.
Place potato slices in an ovenproof dish. Just cover with vegetable stock. (Mix a cube of stock with cup of boiling water till cube dissolves)
Coat each fish fillet in some flour (put flour in a flat tupperware and drop fish into it on each side) and arrange on top of the par-cooked potatoes. Season with salt and cayenne pepper. On top of this pour the onion and mushroom sauce and place 2 bay leaves in the sauce.
Bake in oven for 20 mins at 180 °C, uncovered.
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