150 ml milk
4 frozen hake fillets (about 200 grams each)
60 ml butter
100 ml thick cream
freshly ground black pepper
8 rashers back bacon
Preheat the oven grill. Pour enough milk in a fairly large baking tin to just cover the bottom. Arrange the fish fillets in the tin, skin side facing up, season with salt and dot with butter. Grill for about 5-6 minutes until the fish is nearly done and the milk has reduced. Pour the cream over the fish, season generously with black pepper and arrange two rashers of bacon on top of each fish fillet. Grill for another 4-5 minutes until the bacon is crisp and done. Spoon the pan juices over the fish and serve with crispy rolls and a salad.
courtesy of: YOU, April 26, 2001 / Food24.com, 3rd floor, 24.com Building, 70 Prestwich Street, Green Point 8001, SA