Name: Hake Pie with Tomato Sauce
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 3 Servings
Ingredients: 1 piece Southern hake fillets (frozen); 3 piece eggs; 50 g breadcrumb; 3 tbsp homemade tomato sauce; Skim milk; Herbs de Provence; Salt and pepper; Fresh green asparagus to accompany; Some olives stuffed with red pepper and anchovies to decorate the dish

Description

This hake pie with tomato sauce is a simple and delicious recipe, perfect for a light lunch or an informal dinner. Hake, a mild and nutritious white fish, is combined with eggs, breadcrumbs, and a touch of herbs de Provence to create a smooth texture and a comforting flavor. The homemade tomato sauce gives it a touch of acidity and freshness that perfectly complements the taste of the fish. Ideal for those looking for a healthy and tasty option, this pie is easy to prepare and is sure to please the whole family. It can be served hot or cold, accompanied by fresh green asparagus and stuffed olives for a more attractive presentation.

Ingredients (9 ingredients)

1 piece Southern hake fillets (frozen)

3 piece eggs

50 g breadcrumb

3 tbsp homemade tomato sauce

Skim milk

Herbs de Provence

Salt and pepper

Fresh green asparagus to accompany

Some olives stuffed with red pepper and anchovies to decorate the dish

Preparation (4 steps)

Steam the hake

Thermomix® Setting

15 min/Varoma/Speed 1 Varoma

Place 500 ml of water in the Thermomix bowl. Place the Southern hake fillets (frozen) in the Varoma. Program 15 Min./Varoma/Stufe 1 to steam the hake. Reserve the cooked hake.

900

Soak the bread and prepare the mixture

Soak 50 g of breadcrumb in hot skim milk. In a separate bowl, beat 3 eggs with herbs de Provence. Shred the cooked hake, making sure to remove any bones. Drain the soaked breadcrumb and add it to the shredded hake. Incorporate the beaten eggs and 3 tbsp of homemade tomato sauce. Season with salt and pepper to taste and stir well to mix all the ingredients.

Pour the mixture into the molds

Grease three good-sized ramekins. Pour the fish mixture into the ramekins, distributing it evenly.

Bake in a water bath

Arrange the ramekins in an oven-safe dish. Fill the dish with hot water halfway up the sides of the ramekins (water bath). Place the dish in the preheated oven at 180ºC and bake for 25 minutes. Check for doneness with a toothpick. Let cool before unmolding.

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

About this recipe

Hake pie with tomato sauce is a dish that reminds me of family meals from my childhood. My grandmother, an exceptional cook, used to prepare it with fresh hake from the market and a tomato sauce that she made with tomatoes from her own garden. Although my version is a little more modern and adapted to the Thermomix®, the flavor and essence remain the same: a comforting, nutritious dish full of memories. The Southern hake, although frozen, is an excellent option for this pie. Its white and tender meat provides a delicate texture and a neutral flavor that perfectly complements the rest of the ingredients. The eggs, on the other hand, act as a binder, uniting all the elements and providing a creamy texture. The breadcrumbs, soaked in milk, add fluffiness and softness to the pie, preventing it from drying out. The homemade tomato sauce, with its acidity and natural sweetness, is the perfect counterpoint to the mild taste of the fish. The herbs de Provence, with their Mediterranean aroma, enhance the flavor of the whole and give it a touch of sophistication. To prepare this pie with the Thermomix®, it is important to follow the steps carefully. Steaming the hake in the Varoma is essential so that it is juicy and does not dry out. Make sure the water in the bowl is boiling before placing the Varoma so that cooking is even. When shredding the hake, carefully remove any bones that may remain. The mixture of ingredients should be homogeneous and without lumps. Grease the ramekins well so that the pie is easily unmolded. The water bath is essential for the pie to cook gently and evenly, preventing it from burning on the outside and remaining raw on the inside. If you want to give this pie a different touch, you can experiment with different ingredients. For a vegetarian version, you can substitute the hake for crumbled tofu or sautéed mushrooms. For a vegan version, you can use silken tofu instead of eggs and plant-based milk instead of cow's milk. You can also add other aromatic herbs, such as parsley, basil or dill, to give it a touch of freshness. If you like it spicy, you can add a pinch of chili powder to the mixture. This hake pie can be served hot or cold. If you serve it hot, you can accompany it with fresh green asparagus grilled or steamed, which contrast with the softness of the pie. You can also add some stuffed olives with red pepper and anchovies to give a touch of flavor and color to the dish. If you serve it cold, you can accompany it with a fresh tomato and cucumber salad. The hake pie can be stored in the refrigerator for a maximum of three days. It can also be frozen, although it may lose some texture when thawed. If you want to prepare it in advance, you can steam the hake and prepare the mixture a day in advance. Then, you just have to pour the mixture into the ramekins and bake the pie just before serving.