Hake Fillets with Camembert Sauce

Receitas Da Felicidade!Reviews(1)
Carol T.: "I was intrigued by the sauce in this recipe. And…" Read More
8Ingredients
390Calories
45Minutes

Camembert is a rich, soft, creamy surface-ripened cow’s milk cheese that pairs perfect with the deep sea sweet hake fillets in this Hake Fillets with Camembert Sauce. This dish is a delectable delight for the senses and taste buds. Pour this creamy cheese sauce over the fish and sit back and enjoy the sensational flavors as the melt in your mouth. Add rice with peas and carrots for a dinner to run home to any night of the week.

Ingredients

  • 1 package hake fillets
  • salt (taste)
  • ground black pepper (to taste)
  • 1 lemon juice
  • 2 tablespoons butter (melted)
  • 250 grams camembert cheese
  • 1.5 deciliters cream
  • 2 eggs

Directions

  1. Preheat oven to 180 degrees Celsius.
  2. Season the fillets with salt, pepper, and lemon juice, and marinate for about 15 minutes.
  3. Place the fillets on a baking tray, and brush with melted butter.
  4. Bake for about 12 minutes.
  5. Cut the Camembert cheese into pieces, and melting in a water bath, stirring slightly.
  6. When the cheese is melted, add the cream and egg yolks, and stir well.
  7. Whisk the egg whites until stiff, add to sauce, and mix gently.
  8. Remove from heat.
  9. Place the fillets on a plate, and cover them with Camembert sauce.
  10. Serve with rice with peas and carrots.
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NutritionView more

390Calories
Sodium28%DV680mg
Fat52%DV34g
Protein35%DV18g
Carbs1%DV3g

PER SERVING *

Calories390Calories from Fat310
% DAILY VALUE*
Total Fat34g52%
Saturated Fat20g100%
Trans Fat
Cholesterol215mg72%
Sodium680mg28%
Potassium200mg6%
Protein18g35%
Calories from Fat310
% DAILY VALUE*
Total Carbohydrate3g1%
Dietary Fiber
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Carol T. 18 Jun 2015
I was intrigued by the sauce in this recipe. And I am so glad I tried it as it was great. It is really creamy, but not too heavy. I did not have hake, so I used pollock. Any firm, flakey fish would work with this recipe.