Main course: Filet of hake with fennel

Serve with:

CUVÉE MAM’ZELLE

Ingredients:

Serves 4:

• 1 kg filet of hake
• 2 fennel corms
• 1 onion
• 2 dl dry white wine or white beer
• pepper and salt

Preparation:

Divide the hake over 4 papillotes. 
Finely slice the fennel and onion and divide as well over the 4 papillotes.  
Season with pepper and salt. Moisten with the white wine or the white beer. 
Place the papillotes in a 185°C pre-heated oven for 20 à 25 min. 
Serve with boiled potatoes, mash or a pasta salad. 


credit: fish@the wall