Hake is a really versatile white fish. It has a meaty texture that holds together when cooked and is also really good value as it’s not as popular as cod, haddock etc. It’s quite mild and so goes well with firm flavours like the mushrooms and sage below.
Hake with mushrooms, hazlenuts and crispy sage – serves 4
- 100ml white wine
- 200ml fish stock
- 100ml double cream
- 1 tbsp butter
- 1 tbsp oil
- 50g hazlenuts
- a handful of sage
- 250g mixed mushrooms, sliced if large
- 4 hake fillets
Heat the butter and oil in a frying pan and toast the hazelnuts until golden, coarsely chop and then set aside. Next, crisp the sage leaves in the same pan for just a few seconds, then drain them on kitchen paper.
Fry the mushrooms until soft, you will need a little more butter. Season, then tip them onto a plate. Cook the hake in the same pan for 2-3 minutes on each side. Reheat the sauce over a low heat.
Put the cooked fish onto warm plates, pour a little sauce over each and scatter over mushrooms, hazelnuts and sage.
Wine Suggestion: Something like a Vermentino from Italy or Sardinia that has a little more body – 13% abv or more (as some are a lighter style – 11-12% abv – which would be overwhelmed with these flavours). This should be nutty and minerally and will complement the earthy flavours in the dish.
(Original recipe by Sarah Randell for Sainsbury’s Magazine, October 2011)
Jono & Jules do food & wine 