Hake Bordelaise with Rice & Carrots

📝 Ingredients

• 4 frozen hake fillets, thawed (about 130 g each)
• 45 g unsalted butter (30 g for the crust, 15 g for the carrots)
• 50 g breadcrumbs
• 2 shallots
• 10 g fresh parsley
• 240 g long-grain rice
• 600 g carrots (about 6)
• 1 tsp caster sugar
• 1 lemon
• Salt, black pepper

🍴 Utensils

• Ovenproof dish + baking paper
• Bowl
• Fork
• Sauté pan
• Large saucepan
• Colander

📖 Steps

1. The day before, leave the hake to thaw in the fridge in a sieve set over a bowl. When you're ready to cook, pat the fillets dry with kitchen paper (the drier they are, the crispier the crust) and take the butter out to soften.
2. Preheat the oven to 200 °C. Peel the carrots and cut them into 5 mm rounds. Put them in the sauté pan with 15 g butter, the sugar, a pinch of salt and just enough water to cover (about 250 ml). Cook uncovered over a medium heat for 20 to 25 minutes.
3. Meanwhile, chop the shallots and parsley very finely, then mash them with a fork in the bowl with 30 g very soft butter, the breadcrumbs, a pinch of salt and some pepper, until you have a coarse crumb that holds together when pressed.
4. Place the fillets in the dish lined with baking paper and season lightly with salt and pepper. Spread the crust mixture over the top, pressing it down with your fingertips to form an even layer about 5 mm thick.
5. Bring a large pan of salted water to the boil, add the rice and cook for 11 minutes (or according to the packet) until tender. Drain and keep warm in the covered pan.
6. Bake the hake for 15 to 18 minutes, until the crust is golden and the flesh flakes easily with a fork. If the crust is still pale, put it under the grill for 1 to 2 minutes, keeping a close eye on it.
7. Keep an eye on the carrots towards the end of cooking: once the water has evaporated, stir for 1 to 2 minutes until they're coated in a glossy syrup, without letting the bottom of the pan caramelise.
8. Serve each fillet with the rice, glazed carrots and a lemon wedge. For children, check there are no bones left and flake the fish if needed before serving.