Recipes
CHATEAU DUHART-MILON
Tournedos of hake with onion jus
Created by the Chef at Lafite
Ingredients
- 1 hake weighing1.6kg
- 4 thin slices of smoked streaky bacon
- 300g potatoes
- 1 bunch spinach
- 40g butter
- 3 spring onions
- 2 tomatoes
- 50cl red wine
- Salt and pepper
- 1 clove garlic
For 4 persons Preparation time: 1 hour | Cooking time: 45 min
Remove the bones from the hake so as to obtain tournedos. Wrap the slices of bacon around the tournedos and set aside. Rinse the bones in cold water for 10 minutes.
Peel and wash the potatoes, spinach and onions.
Drain the bones, then cook in olive oil until nicely browned.
Add the chopped onions and garlic and cook gently until soft. Deglaze with white wine, reduce, add the tomatoes and cook for 30 minutes. Strain.
Grate the potatoes, season with salt and pepper, form into galettes and cook in oil in a frying pan, pressing them down with a skimmer.
Sauté the spinach in butter, cook the tournedos of hake.
Alternate galettes and spinach and serve with onion jus sauce.
Serve with a ten year-old Château Duhart Milon
