Pan-fried hake with sautéed wild chanterelles & sage

Pan-fried hake with sautéed wild chanterelles & sage

By
From
Basque
Serves
4
Photographer
Laura Edwards

Hake is one of the most sought-after fish in the Basque Country. I really don’t know why it’s not as popular here in the UK, particularly as it’s plentiful – I think most of the catch from the sea here goes to Spain!

In my family, our favourite way of cooking hake is a la romana, or Roman style, which means that it’s battered.

In this recipe, I bring two big flavours together, the sage and the mushrooms, but they complement the fish very well.

Ingredients

Quantity Ingredient
olive oil
2 french shallots, finely chopped
2 garlic cloves, crushed
few small sage leaves
300ml chanterelles, cleaned
100ml fresh fish stock
sea salt
freshly ground black pepper
4 hake fillets, (175 g each)

Method

  1. Heat a little olive oil in a pan and gently fry the shallots for 5–10 minutes until really soft. Add the garlic and sage and cook for 30 seconds, then increase the heat and add the mushrooms. Fry for 45 minutes, then add the stock and bubble for a couple of minutes. Season and set aside.
  2. Heat a heavy-based frying pan with a little bit of oil. Add the hake skin side down and cook for 4–5 minutes until almost cooked through. Flip over and cook for 30 seconds more.
  3. Put the cooked hake, skin side up, into the pan with the mushrooms. Cook for a minute or two more, then serve.
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