Hake Thermidor


Are there ever days when your body craves certain food? I often have a serious need for fish or spinach. Can you believe my body yells for that rather than a delightful chocolate cake or smooth sweet ice-cream. I can’t say I’m normal…

Lately, I have had a huge craving for all things seafood.


This recipe is from the family recipe file and a brilliant one at that. When making the sauce, instead of using beer, you can substitute it with dry white wine. If you aren’t a fan of cooking with alcohol rather add more milk. I am a fan of cooking with alcohol; it does add extra oomph to the taste. My family’s cooking and favourite recipes all have a kick; we add a little something special to a dish to ‘lift the taste’. Whether it be brandy in a prawn cocktail, white wine in a creamy sauce, or using some Aromat and a touch of English Mustard in a white sauce.


I’m pretty sure you and your family have your secret additions to recipes. This recipe has heart and isn’t a quicky either; time and a little effort is required. Every bit of work put into this is well worth it. Trust me, I devoured more than I should have.


I encourage you to enjoy this delicious Hake Thermidor recipe and feel free to make your own adjustments to make it your own.



750g Hake
2 Tbl Flour
1 tsp Salt
2 Tbl Butter
320ml Milk
180ml Beer
1 Egg yolk
1 Tbl Spring Onions
1 Cup Cheddar Cheese (optional)




1. In a pot, heat water to boil with salt.
2. Once water has come to a boil, turn the temperature down to a medium heat, place fish in and simmer for 15 minutes.
3. Remove Hake pieces from the water, pat dry with a roller towel.
4. Place cooked hake pieces on a plate or baking tray and set aside.
5. In a smaller bowl melt butter on a medium to high heat, add flour and cook for 2 minutes.
6. Gradually add milk and beer, continuously stir over heat until the sauce thickens. This might take 30 minutes.
7. Allow the sauce to cool down, then mix the yolk in.
8. In a smaller sauce pan gently fry spring onions and mushrooms. Once cooked stir the mushrooms and spring onions into the sauce.
9. Spoon the sauce over the fish pieces, sprinkle over some grated cheese and then place in the oven and grill until the surface browns and the cheese melts.

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