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Hake in creamy cava sauce

Name: Hake in creamy cava sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Traditional
Ingredients: 720 g Hake (4 cleaned 180 g loins); 400 g Mushrooms (sliced); 200 ml Cava; 150 ml Double cream; 30 g Butter; 20 ml Extra virgin olive oil (EVOO); 2 unidades de Egg (yolks only); 10 g Chives; 4 g Salt; 1 g Pepper (white)

Hake loins gently cooked in cava and cream, topped with sautéed mushrooms and lightly gratinated.

20 minprep

30 mincooking

4servings

1.875 kcalwhole recipe

469 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Pescatarian Main course 30 to 60 minutes Traditional

Gluten-free y 6 más Indicative dietary requirements

View full classification 26 etiquetas

Diet

Pescatarian

Necesidades alimentarias

Gluten-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BakingSautéingBoiling

Aparatos

OvenFrying pan

Cocina

Traditional

Season

All year round

Occasion

Batch cookingFreezer-friendlyEveryday menuFor the whole familyBudget-friendly

Nutrition

High in proteinLow carbohydrate

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Hake 4 cleaned 180 g loins 720 g
Mushrooms sliced 400 g
Cava 200 ml
Double cream 150 ml
Butter 30 g
Extra virgin olive oil (EVOO) 20 ml
Egg yolks only 2 unidades
Chives 10 g
Salt 4 g
Pepper white 1 g

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Selección práctica

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horneado

Fuente rectangular de cerámica para horno, aproximadamente 30 × 20 cm

MALACASA · Serie BAKE

Capas perfectas y un gratinado uniforme en una fuente resistente y elegante.

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Let’s get cooking

Method

Season the hake. Butter a wide pan, arrange the loins and add cava and cream. Cover and cook gently for 10–12 minutes.
Sauté the mushrooms in the oil over high heat until dry and golden.
Transfer the hake to an oven dish. Reduce the cooking liquid by half for 6–8 minutes.
Remove from the heat, temper the yolks with a little sauce and stir them back in without boiling.
Add the mushrooms, coat with sauce and grill for 3–5 minutes at 220°C. Finish with chives.

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Ingredients

Utensilios para esta receta Utensilio recomendado

Fuente rectangular de cerámica para horno, aproximadamente 30 × 20 cm

Method

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