- 8 hake fillets
- 2 tablespoons oil
- 2 lemons
- 33 cl of cream
- 1 teaspoon flour
- 1 small carrot
- Black pepper
With a strainer shall squeeze two lemons, keeping your skin for grating.
In a skillet mark the hake fillets and wrap in foil along with half the lemon juice, a little black pepper and basil. Thereafter the furnace will put it to about 5/8 minutes.
In the previous pan, along with the leftover juice mark hake fillets, add the flour with the cream, stirring, a little salt, nutmeg and remaining lemon.
Keep moving the sauce until it is the desired texture.
Once the sauce will list the hake fillets on a plate and add the sauce.