How to make
Soak the fish for 10-odd minutes in 1 cup wine, salt and pepper. Heat the butter in a pan and briefly sauté the chopped onions. Once slightly softened, add the cream, stir and add the mustard, the remaining 1 cup of wine and ground almonds.
Add salt to taste and simmer on low heat for about 10 minutes. Finally, add black pepper to taste. Place the hake fillets in a buttered baking tray, pour on the cream sauce and put it to bake for half an hour in a moderately preheated oven.
Serve each portion of hake sprinkled with chopped parsley. Serve garnished with boiled, fresh potatoes.
