Hake with mushrooms
Instructions
Remove the cheekpiece skin and larger bones and flour it.
Carefully clean mushrooms and cut bigger ones only.
In a large saucepan, sauté in butter for a few minutes the chopped onion, add the slices of hake and let them flame lively Brown on both sides.
Sprinkle with white wine and when has evaporated add the mushrooms and chopped parsley.
Let stand for a few minutes more lively flame.
Lower the heat and continue cooking for about 20 minutes, stirring occasionally and turning fish once or twice.
Add salt, pepper and chopped Marjoram completed.
You can replace the chanterelles with an equal amount of mushrooms by adding to flavor, some dry fungus softened in warm water and fragmented.
Ingredients and dosing for 4 persons
- 800 g of hake in pieces
- 300 g of chanterelle mushrooms
- 1 scallion
- 2 tablespoons of flour
- 30 g of butter
- 1/2 cup of dry white wine
- Parsley
- Marjoram
- Salt
- Pepper