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Fish, Northern, Eastern and Western France

Hake in cider with leeks and steamed potatoes

Hake in cider with leeks and steamed potatoes is a fish dish for 4, ready in 40 minutes, rated easy, for about €4.10 per person. The key is cooking the hake covered without lifting the lid, so it stays tender and soaks up the cider and the melting leeks.

Tonight, hake fillets cooked in cider over a bed of melting leeks, with steamed potatoes on the side.

Hake in cider with leeks and steamed potatoes
Total time
40 min
Difficulty
Easy
Cost per person
€4.10
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Hake in cider pairs mild white fish with the gentle tang of dry cider and leeks cooked slowly in butter until soft. A splash of heavy cream at the end binds everything into a light, creamy sauce that coats the steamed potatoes without weighing them down. The hake stays delicate and almost melts in your mouth, because it steams right on top of the leeks.

This is a dish for a weeknight when you want a comforting dinner without spending hours in the kitchen, or for a quiet Sunday with family. It fits well in fall and winter, when you crave something a little cozier. Mon Chou suggests it for days when you want a simple fish dinner that still feels different from the usual.

The ingredients

4 people

Fish counter

  • Hake fillets 4

Fruits and vegetables

  • Leeks 4
  • Potatoes 1 kg

Pantry

  • Dry cider 25 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 10 cl
  • Butter 40 g

Allergens Fish, Lactose

The step by step recipe

  1. Steam the peeled potatoes. 20 min

    Steaming keeps all their flavor.

  2. Clean the leeks and slice them into thin rounds.

    Split them lengthwise and rinse under water, the dirt comes out easily.

  3. Melt them covered in the butter over low heat. 10 min

    A splash of water keeps them from browning.

  4. Pour in the cider, lay the hake fillets on the leeks, season with salt and pepper, then cover. 10 min

    Don't lift the lid, the steam cooks the fish.

  5. Remove the fish, stir the cream into the leeks, mix and serve over the steamed potatoes.

    Stir the cream just enough to warm it through, it shouldn't boil.

Our tips to get it right

  • Pick a dry cider rather than a sweet one, its acidity balances the cream and keeps the dish from turning too sweet.
  • Drain the potatoes well once they're steamed so they don't add extra water to your plate.
  • Check the hake by poking it with a knife tip, the flesh should flake easily and no longer look translucent.

The variations

  • Swap the hake for cod or pollock, both white fish hold up just as well to cooking in cider.
  • For a fish free version, use pan seared chicken breasts finished covered with the leeks and cider.
  • To save time, cut the potatoes into small chunks before steaming, they'll cook in 10 minutes instead of 20.

What to serve it with

  • Crusty bread for the sauce
  • A lemony green salad
  • A glass of dry cider

Storage

Store leftovers in the fridge in a sealed container for up to 2 days, the fish loses texture quickly after that. Reheat gently in a pan or a low oven, without letting the cream sauce boil. Freezing isn't recommended, hake turns fibrous once thawed.

Questions about this dish

Can you make the leek mixture ahead of time?

Yes, you can cook the leeks in butter the day before and keep them in the fridge. Reheat them gently before adding the cider and placing the hake on top.

What kind of cider works best for this recipe?

A dry cider works better than a sweet one, since its acidity balances the cream. Avoid cider that's too sweet, it can make the dish taste cloying.

Can heavy cream be swapped for a lighter cream?

Yes, the sauce will be a touch less rich but still creamy. Just avoid letting it boil, or it might split.

Why shouldn't you lift the lid while the hake cooks?

The trapped steam cooks the fish gently and keeps it moist. Lifting the lid lets the steam escape, which can cook the hake unevenly.

How long does it take to make a hake in cider with melted leeks and steamed potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a hake in cider with melted leeks and steamed potatoes?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a hake in cider with melted leeks and steamed potatoes cost?

About €4.10 per serving, or €16.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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