Zucchini and potato cream with hake

Zucchini and potato cream with hake

Do you like to have a light dinner? Do you usually resort to vegetable creams and purees? Today I propose a simple combination that I personally love for dinner. A courgette and potato cream with crumbled hake that also becomes a fantastic alternative for those who cannot eat hard things due to dental problems.

It has no mystery. It is about combining a potato and zucchini cream with a steamed hake, it's that simple! Of course, there are small touches that you can give to make the final result stand out, such as adding a splash of flavored oil when serving it.

The idea is that the amounts of cream and fish are balanced. At home, two pots of purée with a large loin of hake usually serve as a portion. And if there is leftover cream you can always have lunch or dinner the next day. Since when is eating a vegetable cream two days in a row a negative thing?

The recipe

Zucchini and potato cream with hake
This cream of courgette and potato with hake can become a wonderful, healthy and light dinner. Take note of the step by step to make it at home!
Author
Recipe type: Vegetables
Rations: 4
Preparation time: 
Cooking time: 
Total time: 
Ingredients
  • ½ large zucchini
  • ½ white onion
  • 2 medium potatoes
  • Extra virgin olive oil
  • Water
  • Salt and pepper
  • 4 hake fillets
  • A handful of chopped parsley
Preparation
  1. In a casserole We prepare the zucchini cream. To do this, we put in it the onion, the zucchini with skin, the potatoes in chunks and a couple of tablespoons of oil.
  2. Sauté the ingredients for 3 minutes and then add water to almost cover the vegetables. Cover the pan and We cook 20 minutes.
  3. Meanwhile, in a container, combine 6 tablespoons olive oil with the chopped parsley, a pinch of salt and another of pepper. Mix well and reserve.
  4. We also take advantage of the cooking time of the puree to steam the hake. To do this, brush the loins with oil first and season with salt later. I have used a silicone steamer to cook it in the microwave, but you can do it however you like.
  5. Once the cooking time of the cream has passed, we crush it and distribute in four bowls.
  6. Then we incorporate a shredded hake loin in each one of them.
  7. And we finish preparing the dish by pouring over a tablespoon of the oil dressing and parsley.

 


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