Hake with wild mushrooms
8 servings
30 minutes
Hake with forest mushrooms is an exquisite dish of European cuisine that combines tender fish fillet with the rich aromas of forest mushrooms. The origins of such a combination can be found in traditional French and Italian recipes where seafood harmonizes with the gifts of the forest. Baked hake infused with the freshness of lemon zest and olive oil acquires a subtle flavor that perfectly complements the creamy texture of mushroom sauce. Forest mushrooms sautéed with garlic and parsley fill the dish with deep earthy notes, while chicken broth and butter give it a velvety softness. This dish is suitable for both a cozy home dinner and a festive occasion, leaving unforgettable taste impressions.
1
Rub the hake fillet with a mixture of olive oil, half of the lemon zest, salt, and pepper. Place in an oven preheated to 160 degrees for ten minutes.
- Hake fillet: 1.2 kg
- Olive oil: 2 tablespoons
- Lemon zest: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
In a large skillet over medium heat, melt two tablespoons of butter and sauté finely chopped garlic for about thirty seconds. Clean the mushrooms, chop them into small cubes, add them to the skillet with salt and pepper, and sauté for about five minutes. Pour in chicken broth, add finely chopped parsley (about a quarter cup), remaining lemon zest, and butter; keep on heat for another seven minutes. Remove the mushrooms from heat, drizzle with lemon juice, season with salt and pepper to taste. Serve with fish fillet.
- Butter: 115 g
- Garlic: 1 clove
- Mushrooms: 450 g
- Salt: to taste
- Ground black pepper: to taste
- Chicken broth: 100 ml
- Parsley: 0.5 bunch
- Lemon zest: 1 teaspoon
- Butter: 115 g
- Lemon juice: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
