International kitchen

Hake stewed in milk

Name: Hake stewed in milk
Cook time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: International
Ingredients: 600 grams Hake.; 1-1.5 cup Milk; 1-2 pcs Onions; 2 tbsp flour; To taste sunflower oil refined

How to make "Hack stewed in milk": Hake, Milk, Onion and Flour. Step-by-step recipe with a photo, 13 stages, the total time is 20 minutes.

PrepNot statedCook20 minServes8LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 10 method steps from beginning to end.
Measure and arrange all 5 listed ingredients.
Set aside about 20 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
Stew in milk can not only hake, but also other fish. The fish is very juicy and tender. Despite the fact that the sauce contains onions, in the finished dish it is almost not felt.
02
Prepare the necessary products. You will need fish, milk, flour, onions and vegetable oil.
03
Wash the fish, clean the bones and cut into pieces. You can immediately buy a finished fillet. Salt every piece of fish well.
04
Cut the onions finely.
05
Every piece of fish is covered in flour.
06
Roast the fish in hot vegetable oil on one side.
07
Turn the fish over with the roasted side upwards and put the onion between the pieces of fish. Fire for 2-3 minutes.
08
Pour the fish with milk so that it completely covers the fish. Extinguish, covering the lid on low heat for 7-10 minutes.
09
Readiness is determined by the milk sauce. If the sauce has thickened, and the onions have almost dissolved in milk, the dish is ready.
10
As a side dish suitable mashed potatoes with vegetable salad or rice with vegetables.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Irina Serdyuk; view original image record .