Hake in parsley sauce with buttered leeks
Tender hake in a classic creamy parsley sauce with soft buttered leeks and mash.
- Time40 min
- LevelEasy
- Costabout £0.99 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the potatoes for 15 minutes until soft. Drain and mash with 20 g butter and 50 ml milk.
15 min - 2
Meanwhile, simmer the leeks with a splash of water and a little butter in a covered pan for 8 minutes until soft.
8 min - 3
Warm the 300 ml milk with the bay leaf in a wide pan, add the hake and poach for 6 minutes. Lift out, keep warm and strain the milk.
6 min - 4
Melt 30 g butter, stir in the flour for 1 minute, then add the warm poaching milk gradually, whisking until smooth. Simmer for 3 minutes.
3 min - 5
Stir in the parsley and black pepper.
- 6
Serve the hake on the mash with the leeks and spoon over the sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.