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Introduction
Looking for a dish that feels restaurant-worthy but is surprisingly easy to make at home? This elegant hake recipe bathed in a rich, flavorful seafood sauce offers just that. With delicate fish fillets simmered in a creamy blend of shellfish and aromatics, this dish balances simplicity and sophistication in every bite. Perfect for dinner parties or a quiet, refined dinner, it's sure to impress without the stress.
Ingredients:
For the Hake:
4 fresh hake fillets (skinless and boneless)
Salt and black pepper, to taste
1 tbsp olive oil
1 tbsp butter
Juice of half a lemon
For the Seafood Sauce:
1 tbsp olive oil
2 cloves garlic, minced
1 small shallot, finely chopped
200g (7 oz) mixed seafood (shrimp, mussels, squid – fresh or thawed frozen)
100ml (½ cup) dry white wine (optional)
200ml (¾ cup) heavy cream
1 tsp Dijon mustard
1 tbsp chopped fresh parsley
Salt and pepper to taste
Zest of ½ lemon (optional, for brightness)
Instructions:
Season and Sear the Hake:
Pat the hake fillets dry and season with salt and pepper.
In a large non-stick skillet, heat olive oil and butter over medium-high heat.
Add the fillets and cook for 3–4 minutes per side, or until golden and just cooked through. Set aside and keep warm.
Prepare the Sauce:
In the same skillet, lower the heat and add a touch more olive oil if needed.
Sauté garlic and shallots for 1–2 minutes until fragrant and translucent.
Add the mixed seafood and cook for 2–3 minutes until they begin to firm up.
Pour in the white wine and let it reduce by half (skip this step if not using wine).
Stir in the cream, Dijon mustard, and season with salt, pepper, and lemon zest if using.
Let the sauce simmer for 3–4 minutes until slightly thickened. Stir in chopped parsley.
Combine and Finish:
Return the hake fillets to the pan, spooning some sauce over each.
Simmer for 1–2 minutes to blend the flavors.
Finish with a squeeze of lemon juice before serving.
Serving and Storage Tips:
Serving Suggestion: Serve the hake with buttery mashed potatoes, crusty bread, or a bed of herbed rice to soak up the sauce. A glass of chilled white wine pairs perfectly.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Gently reheat over low heat; avoid boiling to prevent the cream from separating.
Freezing Tip: The sauce may separate when frozen due to the cream, so freezing is not recommended for this dish.
Variations:
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