Fried hake with porcini mushrooms, baked fennel, sweet onions and tomatoes
2 servings
45 minutes
Fried hake with white mushrooms, baked fennel, sweet onions, and tomatoes is an exquisite dish of European cuisine that combines elegance and richness of flavors. The tender hake fillet, fried to a golden crust, harmoniously complements the aromatic white mushrooms whose earthy taste enhances the sweetness of the baked onions and tomatoes. Fennel adds a refined spiciness to the dish while thyme, rosemary, and garlic deepen the aroma. This dish is perfect for special occasions when you want to enjoy a gastronomic palette and impress guests. The lightness of the fish, juiciness of the vegetables, and piquant spices create a balanced composition that pairs wonderfully with white wine and fresh baguette. Reviving Mediterranean culinary traditions, this recipe allows you to immerse yourself in a world of refined flavors.
1
I prepared the vegetables: washed the tomatoes, cut them crosswise, chopped the onion into 8 pieces, sliced the mushrooms thinly lengthwise, and cut the fennel into 4 pieces lengthwise as well. I selected the youngest beet leaves and washed them in cold water.
- Tomatoes: 2 pieces
- Sweet red onion: 1 piece
- White mushrooms: 2 pieces
- Fennel: 1 piece
- Beet leaf: to taste
2
In a small saucepan, I heated olive oil with thyme, rosemary, crushed garlic, black peppercorns, cloves, and two small chili pods. Of course, I didn't bring the oil to a boil, but allowed it to absorb all the aromas.
- Extra virgin olive oil: to taste
- Fresh thyme: 3 stems
- Fresh rosemary: 3 stems
- Garlic: 1 clove
- Black peppercorns: 3 pieces
- Carnation: 2 pieces
- Chili pepper: 2 pieces
3
I spread fennel, sweet onion, and tomatoes on a grill pan and generously brushed them with strained hot aromatic olive oil using a silicone brush. I placed it in the oven for 30 minutes, which should be preheated to 200 degrees.
- Fennel: 1 piece
- Sweet red onion: 1 piece
- Tomatoes: 2 pieces
- Extra virgin olive oil: to taste
4
Meanwhile, I filleted the hake. I ensured there were no bones. I dried it with paper towels. I salted it and fried it in olive oil until cooked, but not overcooked.
- Hake fillet: 2 pieces
- Salt: to taste
- Extra virgin olive oil: to taste
5
And in the neighboring pan, I fried slices of white mushrooms. I cooked them in a minimal amount of olive oil and salted the cooked side of the mushroom.
- White mushrooms: 2 pieces
- Extra virgin olive oil: to taste
- Salt: to taste
6
While I was working with the hake and white mushrooms, I didn't forget to keep an eye on the vegetables — they should be golden on the outside and soft on the inside.
7
Serving: on a warm plate, I arranged beet leaves and fried slices of white mushrooms, then the hake fillet, surrounding it with baked pieces of fennel, sweet onion, and tomatoes, added dried Aragon olives, drizzled with leftover hot aromatic olive oil, seasoned with coarse sea salt and black ground pepper.
- Beet leaf: to taste
- White mushrooms: 2 pieces
- Hake fillet: 2 pieces
- Fennel: 1 piece
- Sweet red onion: 1 piece
- Tomatoes: 2 pieces
- Dried olives: to taste
- Extra virgin olive oil: to taste
- Salt: to taste
- Black peppercorns: 3 pieces