Cooking a hake stuffed with prawns and mushrooms is a fantastic idea for the weekend, a special meal or to surprise your guests on any occasion. In addition, it is very useful, since it is baked in the oven and, in the meantime, there is free time to prepare other dishes or a delicious dessert.
Hake in the kitchen
Scientific name Merlucius merlucius, It's about a white fish with a very neutral flavor, but not for that less appreciated. Relatively affordable and accepted by almost everyone, it has become one of the most consumed species in homes.
However, there is a risk of ending up grilling or steaming it daily, when in reality it can be a luxury ingredient and the star of delicious recipes and dishes.
There are other rich presentations with different degrees of difficulty, such as a ceviche, some meatballs or a dish of hake in sauce or with clams. That is why we encourage you to try this stuffed hake recipe and we detail all the ingredients and the steps to follow.
Ingredients needed to make the dish
The quantities needed for 4 servings are as follows:
1/2 hake cut into two fillets (weighing approximately 1 kilogram).
400 grams of fresh mushrooms.
100 grams of peeled raw prawns.
1 spring onion.
3 or 4 medium potatoes.
1 grain of cayenne chilli (optional).
1 teaspoon of cornstarch.
Extra virgin olive oil.
The approximate preparation time is 1 hour, of which 45 minutes are dedicated to cooking.
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Process of making hake stuffed with prawns and mushrooms
To start cooking the dish, preheat the oven to 200 degrees centigrade and grease a bowl with a little olive oil.
Then prepare the fish for stuffing. It is best to ask the fishmonger to prepare the piece, as this saves time. One of the parts that adapt better is the tail, although any other cut is valid. If it is not prepared beforehand, cut the fish in half and carefully remove the bone.
Wash and peel the potatoes and cut them into slices no more than a finger thick. Fry in a pan with olive oil. In this case, it is only necessary that they acquire a golden color on both sides, as they will finish cooking in the oven together with the fish. Reserve the oil, place the potatoes in the pan and season.
Then it is time to make the filling. To do this, start by peeling and chopping the chives and mushrooms. Sauté the onion in the pan with a little of the oil from frying the potatoes and, at the moment it begins to turn transparent, add the mushrooms. Increase the heat and cook for a few minutes until the volume reduces by half. Add the peeled and chopped prawns and the crumbled cayenne (if you want to give it a spicy touch).
Cook all the ingredients until they reduce the liquids.
At this point it only remains to fill the fish. Open the hake, season with garlic and pepper and distribute the filling. If there is a little left over, nothing happens; it can be reserved for other recipes, as it is better not to overdo it.
Close and press the fish gently. If you prefer, can be tied with some kitchen twine. Place in the pan over the potatoes, add a glass of white wine and bake for 20 to 25 minutes.
With the juices that remain in the pan after cooking the mushrooms, a sauce is prepared to decorate. Heat with a little more wine, water or broth. Dilute the cornstarch with cold water and add to the skillet to bind. With this, water the hake once it is out of the oven.
This dish represents almost a complete meal. If desired, it can be accompanied by a small salad as a starter or a light fruit-based dessert. Of course, do not forget the bread for those who want to dip well in the fish sauce.
The potato garnish can also be swapped for some white rice, roasted pumpkin, or a sweet potato puree. In this case, the fish is placed directly on the baking sheet and the chosen accompaniment is served next to the hake.
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Benefits of eating hake
Belonging to the merlucid family, it is a white fish with a flavor highly valued by consumers. It can be introduced into the diet of babies between 6 and 12 months and is recommended at any stage of life.
Experts recommend the intake of fish among the different protein foods and with a good nutritional density. Within a varied and healthy diet it is combined with other sources, such as eggs, legumes, soy derivatives and white meat.
Similarly, at a nutritional level, it can be noted that the percentage of fat is low (3% of the total weight in the form of omega 3 fatty acids) and has a reduced calorie intake.
Among the vitamins, highlights the presence of B12 and others from group B, such as niacin and riboflavin, whose main function is the energy use of food. In addition, they participate in the formation of red blood cells.
To all these properties must be added the contribution of minerals such as potassium, magnesium, selenium and phosphorus, although in moderate quantities.
Last tips to successfully cook hake stuffed with prawns and mushrooms
One of the keys to the success of this dish is the choice of fish. At the time of buying it is necessary to look at some indicators of its freshness. Among them, it is worth highlighting that they have moist skin, without wrinkles or spots, the united and shiny scales and the rigid and arched body.
In addition, the type of capture and the origin also play a prominent role. In this case, the European hake from the Galician, Cantabrian or North Atlantic coasts is recommended. Regarding the form of capture, the most traditional methods are preferable, such as longline, skewer or volanta.
Once at home, and as with any type of food, it is important to handle the fish with all the guarantees of hygiene and safety. To do this, it must be refrigerated immediately, well wrapped and separated from other foods. If it is not going to be consumed within a period of 2 days, it is advisable to freeze it.
At the time of cooking it is essential to have your hands, utensils and work surfaces well clean and wash again after contact with raw fish. The cooking temperature helps prevent poisoning, so it is essential to make sure that the fish is in the oven for the indicated time.
Hake stuffed with prawns and mushrooms it is much tastier when served right after cooking. To advance a little, you can prepare the filling the day before and finish cooking at the last minute.
So if you follow the steps well and take into account these last recommendations, you will have a special and very rich fish dish that can be tasted even on weekdays.
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