Hake baked with wine and cream sauce
6 servings
30 minutes
Hake baked with a wine and cream sauce is a refined dish of European cuisine that combines the tenderness of fish with the elegance of white wine and cream. Hake, known for its mild flavor and lightness, gains depth from an aromatic shallot sauce that adds subtle sweet and tangy notes to the dish. This fish pairs perfectly with white wine that highlights its natural freshness. The preparation involves gentle baking that preserves the texture of the fillet, while final heating without flame allows the ingredients to meld into a harmonious ensemble. This recipe is ideal for a festive dinner or cozy family gathering, served with fresh green salads or crispy baguette.
1
Preheat the oven to 180 degrees. Pour 3 tablespoons of oil into the baking dish.
- Olive oil: 5 tablespoon
2
Cut the hake fillet into 6 steaks. Season the steaks on both sides with salt, place them in a dish, and put a piece of butter on each. Bake for about 15 minutes.
- Hake: 2 g
- Salt: to taste
- Butter: 25 g
3
Meanwhile, heat the remaining olive oil in a pan. Add finely chopped shallot and sauté on low heat, stirring occasionally, for 5 minutes. The onion should become soft and translucent.
- Olive oil: 5 tablespoon
- Onion: 1 head
4
Now add the wine and simmer for another 8 minutes. Remove the pan from the heat and gradually stir in the cream.
- Dry white wine: 175 ml
- Single cream 10% fat: 250 ml
5
Pour the sauce over the fish and return it to the oven, but this time do not turn on the heat. Leave the dish in the oven for 5 minutes to warm up, then serve immediately.
