Jose Pizarro’s Pan-Fried Hake With Sautéed Wild Chanterelles & Sage

Jose Pizarro's Pan-Fried Hake With Sautéed Wild Chanterelles & Sage

In this comforting pan-fried hake recipe, two big flavours are brought together, the sage and the mushrooms, but they complement the fish very well

• olive oil
• 2 french shallots, finely chopped
• 2 garlic cloves, crushed
• few small sage leaves
• 300ml chanterelles, cleaned
• 100ml fresh fish stock
• sea salt
• freshly ground black pepper
• 4 hake fillets, (175 g each)

1 Heat a little olive oil in a pan and gently fry the shallots for 5–10 minutes until really soft. Add the garlic and sage and cook for 30 seconds, then increase the heat and add the mushrooms.
2 Fry for 45 minutes, then add the stock and bubble for a couple of minutes. Season and set aside.
3 Heat a heavy-based frying pan with a little bit of oil. Add the hake skin side down and cook for 4–5 minutes until almost cooked through. Flip over and cook for 30 seconds more.
4 Put the cooked hake, skin side up, into the pan with the mushrooms. Cook for a minute or two more, then serve.

Recipe courtesy of Jose Pizarro, extracted from Basque. Photography by Laura Edwards © Hardie Grant. 

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