Try this hake fillets recipe, its a great dish for entertaining friends or a special family meal. The creamy mustard sauce is a delicious partner to the flaky hake fillet.
Ingredients For Hake Fillets Recipe
2 x 200g hake fillets from Walter Purkis & Sons
1 tbsp butter
1 tbsp olive oil
Salt & pepper, to taste
For the sauce
2 tbsp unsalted butter
2 tbsp finely chopped shallots
75ml white wine
250ml double cream
1 tbsp Dijon mustard
Fresh chives, finely chopped
Cooking Method
Prepare the fish by patting the fillets dry with a paper towel and seasoning well with salt and pepper.
To begin make the sauce, in a non-stick frying pan over a medium heat, melt the butter then add the shallots and cook for a few minutes until they are softened and translucent. Take care not to brown them as it will spoil the appearance of the finished sauce.
Next, add the white wine, allowing it to reduce gently until only a few tablespoons of liquid are left in the pan.
Remove from the heat for a minute or two before slowly adding the double cream, whisking to combine quickly. Return to a gentle heat and, without boiling, let the cream reduce by about half, before adding the mustard and chives, and seasoning with black pepper.
Set the sauce aside whilst you cook your fish. Melt the butter and olive oil in a large non-stick frying pan. On a high heat, add the hake fillets, skin-side down, and cook for 4-5 minutes, before turning over. Cook for a further minute or two, spooning over the pan juices. If the fillets are particularly chunky, you can finish cooking the fish under the heat of a medium-high grill.
When ready to serve, gently warm the sauce through again and serve the fish with the sauce and your favourite sides.
Are you looking for more hake cookery inspiration? You can see more hake recipes here >>
Hake recipe and image credits are from Seafish. More recipes on the Love Seafood website
