photo: Baked Hake with Champignons and Cream Sauce

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.
50 min
4 servings


  • Hake
    2 pcs
  • Champignon
    350 g
  • Egg
    2 pcs
  • Cream
    200 ml
  • Garlic
    2 clove
  • Vegetable oil
    50 ml
  • Fish seasoning
    0.25 tsp
  • Salt
    - to taste
  • Black pepper
    - to taste


  • 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.
  • 2. Wash fresh champignons and cut into 4 parts. Put mushrooms in a frying pan with heated vegetable oil. Stir periodically and fry champignons until light golden brown.
  • 3. Evenly distribute fried champignons over the fish.
  • 4. In a separate dish let’s connect 2 chicken eggs and 10-15% fat cream. Add garlic cloves passed through the press, salt and seasonings to the mixture. Mix the ingredients with the wire whisk until homogeneity.
  • 5. Pour fish and mushrooms with cream-egg mixture.
  • 6. Send a ware with fish to a pre-heated up to 200 degrees oven. Bake hake fillet with champignons for 30 minutes.
  • 7. Decorate the ready dish with finely chopped greenery and serve in hot form.

    Bon Appetite!