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    • Hake Fillet with Creamy Mushroom Sauce

    Hake Fillet with Creamy Mushroom Sauce

    Mark Sharron
    Easy
    30 minutes
    02-Apr

    Hake Fillet with Creamy Mushroom Sauce is a delicious and easy-to-make dish perfect for any occasion. This recipe is a great way to enjoy a healthy, flavorful meal without spending too much time in the kitchen. The hake fillets are cooked in a creamy mushroom sauce with onions, garlic, and white wine and then topped with fresh parsley. The result is a savoury and comforting meal that will have your family and friends begging for seconds.

     

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    Ingredients

    • 4 hake fillets
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 8 ounces mushrooms, sliced
    • 1/2 cup white wine
    • 1/2 cup heavy cream
    • 2 tablespoons fresh parsley, chopped
    • Salt and pepper to taste

    Method

    • Step-by-step method for Hake Fillet with Creamy Mushroom Sauce
    • Preheat a large skillet over medium heat
    • Pat hake fillets dry and season both sides with salt and pepper
    • Heat 1 tablespoon olive oil in the skillet
    • Carefully add hake fillets to pan, skin-side down if present
    • Cook fillets for 2-3 minutes per side until just cooked through and golden, then transfer to a warm plate
    • While fish cooks, finely chop onion, mince garlic, and slice mushrooms
    • In a separate pan, heat remaining olive oil and 1 tablespoon butter over medium heat
    • Add chopped onion and sauté until translucent
    • Add sliced mushrooms and cook until they begin to brown and moisture mostly evaporates
    • Stir in minced garlic and cook for 1 minute
    • Pour in white wine, deglaze the pan, and let simmer until liquid reduces by half
    • Lower the heat and add remaining 1 tablespoon butter, then stir in heavy cream
    • Simmer the sauce for 2-3 minutes until slightly thickened
    • Season mushroom sauce with salt and pepper to taste
    • Return cooked hake fillets to the pan with mushroom sauce and warm gently
    • Plate each fillet and spoon creamy mushroom sauce generously over top
    • Garnish with fresh chopped parsley before serving
    • Recommended serving: Pair with steamed vegetables or a light green salad for balance
    • For elevated plating, arrange sauce in a pool beneath the fillet and garnish with extra herbs on the rim