Recipe

Baked Hake with Creamy Mushrooms and Potatoes

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Baked Hake with Creamy Mushrooms and Potatoes

As the season wains to an end and our last hopes to grasp at winter warmers we bring you a baked white fish and mustardy new potato bake to boost you into effervescent spring.


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Ingredients to serve 2

  • 2 x Hake Fillets - med-large dice, please check for bones
  • 400g x Baby Potatoes - halved
  • 100g x baby spinach - long or thick stems removed, leaves shredded
  • 100g x Button Mushrooms - quartered
  • ½ sachet x Chicken Stock
  • 15g x Wholegrain Mustard
  • 100ml x Cream
  • 50ml x Sour Cream
  • 15g x Parmesan - grated
  • 50ml x Boiling Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Hake Fillets - med-large dice, please check for bones
  • 800g x Baby Potatoes - halved
  • 200g x baby spinach - long or thick stems removed, leaves shredded
  • 200g x Button Mushrooms - quartered
  • 1 sachet x Chicken Stock
  • 30g x Wholegrain Mustard
  • 200ml x Cream
  • 100ml x Sour Cream
  • 30g x Parmesan - grated
  • 100ml x Boiling Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands and baby potatoes well. Rinse your baby spinach thoroughly and drain on paper towel. Brush your button mushrooms with a soft basting brush.

Gino's Tip

You just want to lightly crush your baby potatoes until they just about break apart.

Step 1 - Baby Potatoes

Cook the baby potato halves in a large saucepan of salted water for 12-15 minutes until soft. Once soft, drain through a colander and lightly mash with a potato masher - See Gino's Tip.

Step 2 - Mushroom and Fraiche Sauce

Heat a large casserole pan over med-high heat, add a drizzle of olive oil and fry the quartered button mushrooms with a dash of water for 2-3 minutes until tender. Now add the shredded baby spinach and continue cooking until the spinach has wilted - transfer to a serving dish. Remove your pan from the stove and in the residual heat mix together the cream, sour cream, chicken stock, wholegrain mustard and your boiling water. Add your cooked greens, diced hake and transfer to a medium baking dish. Once the potatoes are lightly mashed, place them on top of your greens and cream mixture, and sprinkle over the parmesan. Place in the oven and bake for 8-10 minutes until the cheese and potatoes are lightly browned.

To Serve

Divide your fish bake amongst your servings.

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