Hake baked with mushrooms and potatoes
3 servings
80 minutes
Hake baked with mushrooms and potatoes is a refined dish of European cuisine that combines the tenderness of fish, the aroma of mushrooms, and the richness of potatoes. Historically, baking fish with vegetables was a popular cooking method in coastal regions of Europe where fresh catches were complemented by available seasonal produce. The light acidity of the lemon marinade removes the specific smell of hake and softens its taste, while the sour cream sauce gives the dish a creamy texture and pleasant buttery note. Baked hake turns out juicy and melts in your mouth, while mushrooms add a rich forest aroma. This versatile treat is perfect for both a cozy family dinner and a festive feast. It pairs ideally with fresh herbs and white wine, creating a harmony of flavors.
1
We clean the fish, cut it into desired pieces, and place it in a dish. We squeeze lemon juice over the fish, sprinkle it with vinegar, and let it marinate. I do this procedure constantly with hake, as this Atlantic fish has a very specific smell.
- Hake: 1 piece
- Lemon juice: 2 tablespoons
2
Fry the onion and mushrooms until cooked.
- Onion: 1 head
- Fresh champignons: 250 g
3
We peel the potatoes and boil the whole tubers.
- Potato: 3 pieces
4
Place the fish in the dish where we will bake it. Pour the juice that was released during marinating. Top with mushrooms and sliced potatoes.
- Hake: 1 piece
- Fresh champignons: 250 g
- Potato: 3 pieces
5
Add seasoning and a little water to the sour cream, mix, and pour over the future dish. Place in an oven preheated to 160 degrees for 40 minutes.
- Sour cream: 4 tablespoons
- Seasoning for fish: to taste