560 g Hake fillets
15 ml Olive Oil
Salt & Pepper
2 Leeks finely chopped
5 ml Garlic crushed
20 g Cake Flour
5 ml English Mustard
125 ml Fish stock
175 ml Plain Yoghurt Fat-free
25 ml Brandy
Coat the hake with oil and season. Grill for 10 minutes on each side.Transfer the fish to a heated plate and keep warm.
Fry the leeks and garlic in a little oil until soft.
Remove from the heat and stir in the flour, mustard, stock and yoghurt.
Stir over high heat until the sauce is smooth and thick. Add the brandy and season with salt and pepper.
Pour the sauce over the fish and serve with lemon wedges and serve with carbs and steamed vegetables from your daily allowance.