Hake with almond crumble
- 4 pers
- 20 min preparation time
- 25 min cooking time
Ingredients
- 1 heaping tablespoon of Sainte-Lucie dill
- 100 g flour
- 70 g kneaded butter
- 40 g almond powder
- 40 g Parmesan cheese
- 3 tbsp. flaked almonds
- 4 hake or cod backs
- 1 sachet of court bouillon
- Salt
Gourmet tip
Serve this recipe with rice with sliced leeks or steamed potatoes.
Preparation
- Using your fingertips, mix the flour with the butter, ground almonds, and Parmesan cheese.
- Finally, add the dill, slivered almonds, and a little salt.
- Spread this mixture onto a baking sheet lined with parchment paper.
- Preheat your oven to 350°F and bake for 15 minutes. The crumble should be golden brown.
- Meanwhile, bring a pot of water to a boil with the bouillon packet.
- Poach the fish for 10 minutes.
- Drain the fish, sprinkle with the dill and almond crumble, and serve.
