Broiled hake with green onion mash and morel mushroom sauce


by: Maria Bella

From fresh inland streams to deep blue ocean waters, fish and seafood is a favorite food. Baked, broiled, grilled, poached, smoked, fried, or steamed...... Appetizers, spreads, salads, or main course ..... Seafood can be healthy, easy to prepare and delicious. Here is a great seafood recipe -- enjoy!


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serves: 4

4 pieces (6-8 oz/175-225 g) of thick unskinned hake fillet

A little melted butter, for brushing

Nlaldon sea salt flakes and coarsely crushed black pepper


6 tablespoons (75 g) unsalted butter

1/4 cup (50 g) each minced onion, carrot, celery, and leek

1 tablespoon Laphroaig whisky

1 tablespoon balsamic vinegar

5 cups (1.2 liters) Fish Stock

1/2 oz (15 g) dried porcini mushrooms

1/4 oz (7 g) dried morel mushrooms

1 teaspoon chopped herb celery or celery tops


2 1/2 lb (1.25 kg) baking or all-purpose potatoes (peeled and cut into chunks)

1/4 cup (50 g) butter

1 bunch green onions, trimmed and thinly sliced

A little milk

Salt and freshly ground white pepper

Nutrition Facts
Broiled hake with green onion mash and morel mushroom sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 1322

  • Total Fat: 109.6 g
  •     Saturated Fat: 62.9 g
  •     Trans Fat: 3.8 g
  • Cholesterol: 254.7 mg
  • Sodium: 1466.7 mg
  • Total Carbs: 73.1 g
  •     Dietary Fiber: 6 g
  •     Sugars: 2.8 g
  • Protein: 15.3 g

how is this calculated?

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1.  For the sauce, melt 3 tablespoons (40 g) of the unsalted butter in a shallow pan. Add the onion, carrot, celery, and leek, and cook over a high heat, stirring, until nicely colored. Take the pan off the heat and add the whisky and balsamic vinegar. Return to the heat and boil away to almost nothing. Add 4 cups (1 liter) of the fish stock and the dried porcini mushrooms, bring to a boil, and let simmer for 30 minutes.

2.  Meanwhile, put the dried morel mushrooms and the remaining fish stock into a small pan. Bring to a boil, then take off the heat and let soak for 20 minutes, or until soft. Drain, reserving the soaking liquid, and slice the mushrooms into rounds.

3.  Strain the stock through a fine sieve into a clean pan and add the reserved mushroom-soaking liquid. Bring to a boil and boil rapidly until reduced to about 3/4 cup (175 ml) and well concentrated in flavor. Keep warm.

4.  Meanwhile, for the green onion mash, cook the potatoes in boiling salted water for 20 minutes until tender.

5.  Brush each piece of hake with melted butter and put them, skin-side up, on the rack of the broiler pan. Sprinkle the skin with a few sea salt flakes and some coarsely crushed black pepper. Preheat the broiler.

6.  Broil the hake, 4 inches (10 cm) from the heat, for 8 minutes. Drain the potatoes and, when the steam has died down, return them to the pan. Mash until smooth. Heat the butter in another pan, add the green onions, and turn them over in the butter for a few seconds. Beat them into the potato with a little milk and some salt and white pepper to taste. Keep warm.

7.  Whisk the remaining butter, the chopped herb celery or celery tops, and some seasoning to taste into the sauce, then stir in the sliced morel mushrooms.

8.  Spoon the green onion mash into the center of four warmed plates and put the hake on top. Spoon the sauce around the outside of the plates and serve.

Cooks' note:
Thick, unskinned fillets of cod or haddock.

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