Hake in white wine sauce with concassé tomato

For this recipe, the following elaborations are needed:

• Preparing fish
• Make concassé tomatoes
• Make a fumet
• Cut the garlic, onion and leek into brunoise. Saute the vegetables.
• Reduce the cream.
• Toast the bread croutons.

SET UP

• Place the vegetables in a pan, salt and flour the fish and place it on top of the vegetables, cook on both sides, add the white wine and leave to reduce, add the fumet without covering the fish, add concassé tomatoes and reduced cream, season with salt.
• Sprinkle with chopped parsley. Serve with toasted bread croutons.