This was my dinner last night.
It was tasty.
I’ve been on a bit of a health kick lately. I’m planning menus around the least inflammatory foods, working extra vegetables and fruits into our diet and just generally trying to make us feel great. I’ve been reading a lot about fish lately and how good it can be for you so as I popped my head into the freezer this morning to pull something out for dinner, the fish caught my eye. When I pulled it out I didn’t know what to make but the end result was delicious.
It’s a simple dish that can be thrown together after work or pulled out for an elegant dinner party. I served it with baked provincial tomatoes on the side and they worked nicely with the dish. Next time some grilled zucchini might make the menu. Enjoy!
Poached Hake on Spinach with a White Wine Reduction
- 4 hake fillets
- 1 bottle of white wine (I used Chardonnay)
- 14 sprigs of fresh thyme
- 1 tsp herbs de provence
- baby spinach
- Cut your hake into medium size pieces that are as uniform as possible.
- Place in the bottom of a large deep pan. I used a dutch oven.
- Cover with the white wine and the thyme.
- Cook on medium heat until finished for approximately 18-23 minutes. Check often to ensure that the fish does not overcook.
- Once the fish is finished remove fish from pot, leaving the liquid behind.
- Place fish in casserole dish and cover with aluminum foil to keep warm.
- Add the Herbs de provence to the liquid and continue cooking so it can reduce. Stir occasionally to get a sense of how well it is reducing.
- After it has reduced a bit, remove a spoonful of the liquid and place it in a wok or frying pan.
- Remove the thyme from liquid. Continue reducing.
- Cook the spinach in the wok or frying pan until it has wilted but is not soggy.
- Remove spinach from heat and set aside.
- When the liquid has sufficiently reduced into a thick, creamy sauce, remove from heat and strain into a small bowl to ensure any flakes of fish are removed from the sauce.
- To plate the dish, place a handful of spinach on the plate. Top the spinach with a piece of hake. Drizzle a small amount of the sauce over the hake.
- This may sound complicated but it’s actually quite simple. Once you get started it’s really just a matter of watching things to make sure everything is on track.
- Once you’ve reduced the liquid there will be very little sauce left but that’s okay, the sauce is quite flavorful and you only need a little to create the desired effect.