Hake with Wild Mushrooms

Main Dishes | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Hake with wild mushrooms

Ingredients

Fillet of small-eyed hake - 1⅕ kg
Morels - 15.9 oz
Chicken Broth - 3 fl oz
Garlic - 1 clove
Parsley - ½ bunches
Butter - 4.1 oz
Olive Oil - 2 spoons
Meyer Lemon Juice - 2 spoons
Citrus Zest Mix - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Rub the hake fillet with a mixture of olive oil, half of the lemon zest, salt, and pepper. Place it in an oven preheated to 320°F for ten minutes.

Step 2

In a large skillet over medium heat, melt two tablespoons of butter and sauté the finely chopped garlic for about thirty seconds. Clean the mushrooms, dice them into small cubes, add them to the skillet along with salt and pepper, and cook for about five minutes. Pour in the chicken broth, add the finely chopped parsley (about a quarter cup), the remaining lemon zest, and more butter, and continue to cook for another seven minutes. Remove the mushrooms from heat, drizzle with lemon juice, and season with salt and pepper to taste. Serve with fish fillet.