Hake with mushroom risotto recipe

Hake with mushroom risotto recipe

1 rating

Mild, slightly sweet hake fillets are elevated beautifully by the gorgeous flavours in this super fish supper. Served with a healthy portion of mushroom and leek risotto, this wonderful fish is simply fried until golden. This easy fish recipe works well with haddock or cod, too. See method

  • Serves 4
  • 30 mins
  • 570 calories / serving

Ingredients

  • 20g mixed dried mushrooms
  • 3 tbsp olive oil
  • 150g chestnut mushrooms, sliced
  • 1 leek, finely sliced
  • 2 garlic cloves, finely chopped
  • 2 sprigs rosemary, leaves finely chopped
  • 1 lemon, zested and reserved for squeezing
  • 300g arborio risotto rice
  • 100ml white wine
  • 1 litre chicken stock, warmed in a saucepan
  • 25g butter
  • 50g rocket
  • 4 MSC-certified hake fillets, defrosted
  • 1 tbsp plain flour

Each serving contains

  • Energy

    2400kj
    570kcal
    29%
  • Fat

    19g 27%
  • Saturates

    5g 27%
  • Sugars

    2g 3%
  • Salt

    2.8g 47%

of the reference intake
Carbohydrate 70.8g Protein 29.7g Fibre 2.2g

Method

  1. In a small pan, cover the dried mushrooms with boiling water and leave to rehydrate for 10 mins.
  2. In a separate pan, heat 1 tbsp oil, add the chestnut mushrooms, season, then fry over a high heat for 3-4 mins, until golden. Remove and set aside.
  3. Add 1 tbsp oil and the leek to the pan, then sauté for 3-4 mins, until soft. Stir in the garlic, half the chopped rosemary and half the lemon zest, then the rice. Stir until the rice is glossy, then season.
  4. Drain and chop the rehydrated mushrooms, pouring most of the liquid into the risotto as well as the mushrooms. Turn up the heat, pour in the wine, cook until bubbling, then turn down the heat.
  5. Add a ladle of stock, stirring until it’s absorbed; repeat with the remaining stock. Add the chestnut mushrooms, butter, rocket and a squeeze of lemon.
  6. Meanwhile, cook the hake. Heat 1 tbsp oil in a frying pan over a high heat. Season both sides of the fish, scatter with the remaining rosemary and lemon zest, then dust with the flour. Fry for 2-3 mins on each side, until golden and cooked through.
  7. Serve on top of the risotto with lemon wedges.

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