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Poached Hake with Lemon Mushrooms

(For 4)

700g(1 lbs) Hake Fillet
1 Tablespoon White Wine Vinegar
225g (8oz.) Mushrooms (slightly black have most flavour)
1 Tablespoon Olive Oil
Juice 1 lemon
2 Tablespoons Fromage Frais

Slice the mushrooms, heat the oil in a large pan and put on the heat.
Season the mushrooms well with salt and a milling of black pepper.
Cook at a medium heat until they release all their juices and continue cooking then until they reabsorb these and the pan is nearly dry.
Now take off the heat and add the lemon juice (not more than two tablespoons)
Leave these to one side.
Bring a large pan of water to the simmering point and add some salt and the vinegar to the pan.
Cut the Hake into four pieces, check for bones and remove any if necessary.
Slip this fish into the barely simmering water and simmer gently for about 6 minutes.
Turn off the heat.
Put the mushrooms back on the heat and cook until they are dry and have absorbed the lemon juice.

Divide the pieces of hake between four hot plates, put a pile of mushrooms on the side and dribble a half tablespoon of fromage frais on each pile of mushrooms.
Serve immediately.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef