Hake with mushrooms and bacon
Instructions
Clean the mushrooms by deleting the earthy side of the stems.
Wash them and dry them gently.
Cut them into slices, Peel and finely chop garlic, chop the Sage, cut the bacon sticks, wash and dry the leeks; cut in lenght and then into small pieces.
Put the garlic, Sage, pancetta and leeks in a pan, add four tablespoons of olive oil and sauté for 5 minutes on medium heat, add mushrooms and continue cooking for another 5 minutes.
sprayed the compound with the wine until the liquid has reduced by one third and the mushrooms have become tender, add salt and pepper and sprinkle with the parsley, keep warm.
Delete any remaining bones in fish and cut the fillets into slices high a finger, place in a pot, add salt and pepatele.
In a large non-stick pan you heat three tablespoons of oil and settle the fish slices in a single layer, with skin on one side.
Put the lid on and simmer for five minutes.
Spread the mushrooms on the bottom of a serving dish, using a slotted spoon, arrange fish slices over mushrooms, sprayed with the sauce kept aside and bring right to the table.
Ingredients and dosing for 4 persons
- 600 g of hake
- 300 g of mushrooms
- 60 g of bacon cut into slices from 30 g
- 2 leeks
- 4 leaves sage
- 1 clove of garlic
- 1 lemon
- 2 glasses of white wine
- 1 tablespoon of parsley
- 7 tablespoons of olive oil
- Salt
- Pepper