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Wednesday, September 4, 2013

Hake with wild mushrooms (From Fins & Tails - a Syracuse Fishmonger) via Nirelle


4 ea. 6 oz. hake fillets
2 tb. olive oil1 tsp grated lemon zest1/2 stick unsalted butter, divided1 garlic clove, finely chopped1 lb. wild mushrooms cut into 1/2 inch pieces.1/4 cup low sodium chicken broth1/4 cup parsley, chopped1 1/2 tsp fresh lemon juice


Stir together oil, 1/2 tsp zest, 1/2 tsp salt, and 1/4 tsp. pepper in a bowl, then toss with fish.

Broil fish on rack of broiler pan 3 to 4 inches from heat 8-10 minutes.
While fish broils, heat 2 tb. butter in a large heavy skillet over medium high heat until foam subsides. Saute garlic 30 seconds. Add mushrooms, and saute until liquid mushrooms give off has evaporated. Add broth, scraping up any brown bits, then add parsley, remaining 1/2 tsp zest, and remaining 2 tb. butter, swirling skillet until butter is incorporated. Remove from heat and stir in lemon juice. Spoon mushrooms over hake.


Hake, a member of the cod family and one of the few cods that are still plentiful, are at the peak of their season. As the ocean warms up the fish move a little closer to shore and more appear on the market. Hake is a mild flavored fish and can be used in any recipe that calls for cod or haddock. 

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