Hake with Mushrooms and Soured Cream

I love hake and try to incorporate it into my fish recipes where possible – it seems to be an under-rated fish – not only is it really tasty and firm enough to hold its shape during cooking but it’s also inexpensive – what’s not to like? This recipe is delicious and also has a really distinctive flavour – it didn’t taste like I expected it to but was a very happy surprise. The whole lot got devoured very quickly anyway! Easy and with hardly any mess, it’s a perfect weekday supper dish for the family.

Serves 4

What you need…

1 x large baking dish (mine is 20 x 30 x 7cms deep), lightly buttered

1kg hake fillets, skinned and cut into chunks (5cm x 5cm-ish)

2 tablespoons flour

½ teaspoon salt

½ teaspoon paprika

Knob butter

Splash rapeseed or olive oil

1 large onion, chopped

300g mushrooms, cleaned and sliced

2 teaspoons soy sauce

250ml soured cream

5 teaspoons sherry

Large handful grated Parmesan cheese

What to do…

Preheat your oven to 180°c / 350°f / gas 4.

Mix the flour, salt and paprika in a bowl and dust the fish on both sides. Then place them in your baking dish so that they fit snugly together.

Heat butter and oil and soften the onion and mushrooms. When just beginning to shrink, remove from the heat, mix in the soy sauce and then spread over the fish. Using the same saucepan, mix together the soured cream and sherry and then dribble over the fish.

Sprinkle over the Parmesan and then pop the dish into the oven uncovered to bake for 40 minutes.

Serve your delicious hake with mushrooms and soured cream together with green vegetables (asparagus works well). Enjoy!

Inspired by…

Lynn Bedford Hall, New Creative Cuisine

How easy…

So relaxed, it’s practically horizontal!

 

 

 

 

 

 

 

 

 

 

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