We love poaching fish in milk. It's a simple and easy way to cook fish. Today we had hake, but you can use any white fish fillets. We served the hake with greens and potato persillade. Look out for those recipes soon.
2 lb hake fillet, portioned
3 cups whole milk
5 garlic cloves, peeled
A few sprigs of sage
Salt the fish filets on both sides generously and leave outside of the fridge for 20 minutes. When you're ready, put the milk in a saucepan that can accommodate all the fish in a single layer. Add the sage and garlic and cook on low for 5 minutes. Lower the fish into the hot milk. The milk should almost cover the fish. Cook very gently for 5 minutes or until cooked through. Lift from the milk and serve immediately.