Baked Hake with Champignons and Cream Sauce
Let’s cook delicious fish with mushrooms baked in cream for dinner. Any white non-fat fish is suitable for the recipe: cod, pollack, hake or tilapia. The neutral taste of white fish meat fully reveals the mushroom aroma, making the ready dish incredibly tasty and juicy. Rice, potatoes or fresh vegetable salad are well suited as a side dish.
Ingredients
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Hake2 pcs
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Champignon350 g
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Egg2 pcs
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Cream200 ml
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Garlic2 clove
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Vegetable oil50 ml
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Fish seasoning0.25 tsp
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Salt- to taste
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Black pepper- to taste
Steps
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1. In advance let’s unfreeze the fish at room temperature. Wash the hake carcasses, cut off the tails and fins, and remove the insides. After removing the spine, divide the fish on the fillet. Cut the hake fillet onto the portion pieces and put them in a heat-resistant baking ware, greased with vegetable oil.
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