Fried Hake with Porcini Mushrooms, Roasted Fennel, Sweet Onion, and Tomatoes

Main Dishes | European cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Fried hake with porcini mushrooms, roasted fennel, sweet onion, and tomatoes

Ingredients

Fillet of small-eyed hake - 2 pieces
Fennel - 1 piece
Porcini Mushrooms - 2 pieces
Tomatoes - 2 pieces
Sweet Red Onion - 1 piece
Thyme - 3 sprigs
Fresh Rose Hips - 3 sprigs
Garlic - 1 clove
Mild Chili Spice - 2 pieces
Clove - 2 pieces
Green peppercorns - 3 pieces
Dried avellana - to taste
Olive Oil - to taste
Salt - to taste
Yellow Beets - to taste

Step by Step guide

Step 1

Prepare the vegetables: wash the tomatoes, cut them in half, cut the onion into 8 pieces, slice the mushrooms thinly lengthwise, and cut the fennel into 4 pieces lengthwise. Select the youngest beet leaves and wash them in cold water.

Step 2

In a small saucepan, heat the olive oil with thyme, rosemary, crushed garlic clove, black peppercorns, cloves, and two small chili pods. Of course, do not bring the oil to a boil, but allow it to absorb all the aromas.

Step 3

On a grill pan, arrange the fennel, sweet onion, tomatoes, and generously brush them with the strained hot aromatic olive oil using a silicone brush. Place in the oven for 30 minutes, the oven should be preheated to 392°F.

Step 4

Meanwhile, fillet the hake. Ensure there are no bones. Pat dry with paper towels. Season with salt and fry in olive oil until cooked, but do not overcook.

Step 5

In a separate pan, fry the slices of porcini mushrooms. Fry in a minimal amount of olive oil, salting the cooked side of the mushroom.

Step 6

While working with the hake and porcini mushrooms, do not forget to keep an eye on the vegetables—they should be golden brown on the outside and soft on the inside.

Step 7

Serving: on a warm plate, arrange the beet leaves and fried slices of porcini mushrooms, then the hake fillet, surrounding it with roasted pieces of fennel, sweet onion, and tomatoes, add dried Aragon olives, drizzle with the remaining hot aromatic olive oil, season with coarse sea salt, and sprinkle with black ground pepper.