I love to fish in all shades and in all seasons. It never gets too heavy and if you cook the fish properly, can really get a great meal, without too much hassle.
In the recipe here, I have used hake, which is a white fish that is quite mild in taste, but along with kale and mushrooms, it really comes into its own. You can also easily use e.g. cod, haddock, saithe or another white fish.
INGREDIENTS
600 g. Kulmule Fish
75 g. Butter
Fresh thyme
The peel of a lemon
ROASTED KALE:
4-8 kale leaves
1 tbsp. butter
Salt
Seasoning flour for slight coating
MUSHROOM SAUCE:
100 g. Chanterelles
100 g. Oyster hats
50 g. Butter
10 grms red onion chopped
5 grams of chopped garlic
300 ml Cream
Lemon juice
Salt and pepper
DECORATION:
50 g. Enokis mushrooms
100 g. Almonds
PREP:
Cut the hake into 150 g pieces or have the butcher do it. Place the fish on a plate and season with salt, thyme and lemon zest. Let the fish simmer while the mushroom sauce is being prepared.
Clean the mushrooms and cut them in half. Melt the butter in a pan and toast the mushrooms for 1-2 minutes over high heat. Add cream and season with lemon juice, salt and pepper. Turn down the heat completely.
In a small pan, toast chopped almonds and set aside. Now put butter on the same pan and toast the kale leaves with a little salt.
Meanwhile, fry the hake pieces on the skin side in plenty of butter for 2-3 minutes until the skin is crisp. Turn the fish over and fry for another 1 minute. Turn off the heat and remove the pan from the heat.
Serve the fried kale leaves on a large platter or serve 1-2 leaves on each plate. Place the hake pieces on top and pour the mushroom sauce over. Garnish with roasted almonds, a little feldspar and the small cleaned enokis mushrooms. Serve immediately.
