Hake with mushroom risotto

Hake with mushroom risotto recipe

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. 

Cook time: 30 mins minutes

Servings: 4 people

Preparation

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.

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

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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

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Preparation

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.