Hake baked with creamy mushroom sauce
6 servings
45 minutes
Baked hake with creamy mushroom sauce is an exquisite dish of French cuisine that combines the tenderness of white fish with the velvety richness of cream and the aroma of forest mushrooms. Hake, soaked in white wine and lemon juice, acquires subtle notes of freshness, while breadcrumbs give it a light crispy crust. The mushroom sauce, made with butter and parsley, creates a rich, slightly nutty flavor that perfectly complements the fish. This dish is often served in cozy French bistros where the balance of flavors and textures is appreciated. It pairs wonderfully with young white wine and fresh baguette, making the meal truly a gastronomic delight.
1
Meanwhile, place thinly sliced mushrooms, the remaining butter, and pour in lemon juice into the pan. Cover with a lid and cook over medium heat for 6 minutes.
- Fresh mushrooms: 100 g
- Butter: 40 g
- Lemon: 1.5 piece
2
Add the cream and heat the sauce without boiling. Remove the parsley sprigs from the dish.
- Cream 10%: 250 ml
3
Lower the baking temperature to 110 degrees, pour the steaks with mushroom sauce, and return to the oven for another 5 minutes. Serve immediately after baking directly in the dish.
4
Preheat the oven to 180 degrees. Pour corn oil into the baking dish.
- Corn oil: 3 tablespoons
5
Cut the hake fillet into 6 steaks. Season the steaks with salt on both sides and lay them in a single layer at the bottom of the dish. Pour in white wine and 5 tablespoons of lemon juice, placing parsley sprigs between the pieces of fish. Sprinkle each steak with 1 teaspoon of breadcrumbs and place a small piece of butter on top (leave a little less than half for later). Bake in the oven for 10 minutes (the fish should brown).
- Hake: 1.5 kg
- Salt: to taste
- Dry white wine: 120 ml
- Lemon: 1.5 piece
- Parsley: 4 stems
- Breadcrumbs: 2 tablespoons
- Butter: 40 g