Pain du merlu á la laitue de mer (Hake and Sea Lettuce Loaf)

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Pain du merlu á la laitue de mer (Hake and Sea Lettuce Loaf)

Pain du merlu á la laitue de mer (Hake and Sea Lettuce Loaf) is a traditional French recipe for a classic dish of flaked hake mixed with breadcrumbs, eggs and butter that's flavoured with dried sea lettuce and baked in the oven until set. The full recipe is presented here and I hope you enjoy this classic French version of: Hake and Sea Lettuce Loaf (Pain du merlu á la laitue de mer).

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

Rating:

Tags : Wild Food Bread Recipes Baking Recipes French Recipes

Ingredients:

1 tbsp dried sea lettuce flakes
2 large shallots, sliced into rounds
350g cooked hake fillets, flaked
300g breadcrumbs, toasted
2 eggs
50g butter, melted and cooked
salt and freshly-ground black pepper
30g butter, diced

Method:

Place the sea lettuce flakes in a bowl, cover with warm water and set aside to rehydrate for 10 minutes.

During this time add a little butter to a pan and use to fry the shallots for about 5 minutes, or until golden brown. Turn into a bowl and mix with the hake, 250g breadcrumbs and butter. Stir well to combine then drain the sea lettuce flakes and stir into the mixture.

Season to taste and turn into a heat-proof dish (a gratin dish is excellent) then cover with the remaining breadcrumbs. Dot the diced butter over the top then transfer to an oven pre-heated to 200°C and bake for about 20 minutes, or until heated through and golden on top. Serve hot.