Hake with béarnaise sauce

Delicious Hake Recipe with Béarnaise Sauce

Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Servings: 2

Welcome to our kitchen, where we will transform a simple hake fillet into a refined dish full of sophisticated flavors! Hake with Béarnaise sauce is an elegant recipe, perfect for a special dinner or to impress guests at a festive meal. Let's get started!

Ingredients

For the fish:
- 2 hake fillets (approx. 200-250 g each)
- Salt, to taste
- Pepper, to taste
- Garlic powder – 1 teaspoon
- Oil for frying – enough to cover the bottom of the pan
- Flour – for dredging the fish fillets

For the Béarnaise sauce:
- 1 small onion (preferably shallot, but a regular onion is a good alternative)
- 1 tablespoon olive oil
- 1 teaspoon fresh tarragon, chopped (or parsley, if tarragon is unavailable)
- 1 teaspoon fresh chervil, chopped (or parsley)
- 6 tablespoons vinegar (if using Romanian vinegar, reduce to 4 tablespoons)
- 6 tablespoons white wine
- Salt, to taste
- 3 egg yolks
- 100 g butter (cut into cubes)

Brief history of the recipe

Béarnaise sauce is a classic French sauce that has its roots in the 19th century. It is a variation of hollandaise sauce, but with added flavors of tarragon and wine. This refined sauce is often associated with fish dishes, and the combination with hake is particularly successful, given the delicate texture of the fish.

Step-by-step instructions

1. Preparing the fish:
- Start by cleaning the hake fillets, if they are not already cleaned. Make sure to remove any remaining bones using a special tweezers.
- Season the fillets with salt, pepper, and garlic powder on both sides. Let them absorb the flavors for 10-15 minutes.

2. Preparing the Béarnaise sauce:
- In a small pan, heat the olive oil over medium heat. Add the finely chopped shallot and sauté until translucent (about 3-4 minutes).
- Add the finely chopped tarragon and chervil, mixing well. Then pour in the wine and vinegar, add salt, and let the mixture simmer on low heat until the liquid reduces by half (about 5-7 minutes). Strain the resulting liquid and let it cool.

3. Preparing the Béarnaise sauce:
- In a stainless steel bowl or a saucepan, whisk the egg yolks over a double boiler. Ensure that the water in the double boiler does not touch the bottom of the bowl to avoid curdling the eggs.
- Gradually add the strained essence (the liquid left from the onion, wine, and vinegar), stirring continuously. This will give the sauce a delicate and complex flavor.
- Melt the butter over low heat and gradually add it to the egg yolk mixture, continuing to whisk with a mixer or a whisk until the sauce becomes creamy and emulsified. Season with a little salt, to taste.

4. Frying the fish:
- In a deep pan, add oil and heat it over medium heat. Dredge each hake fillet in flour, shaking off the excess.
- Carefully place the fillets in the pan, frying them for 4-5 minutes on each side until golden and crispy. Use a spatula to turn them carefully.

5. Serving:
- Place the hake fillets on plates and pour the Béarnaise sauce on top. This creamy sauce will add a touch of elegance and intense flavor to your dish.
- You can serve hake with a fresh salad or various sides, such as mashed potatoes, grilled asparagus, or vegetable rice. A slice of lemon can add a splash of freshness and a wonderful contrast of flavors.

Useful tips

- Choosing the fish: Choose quality hake fillets with white, firm flesh. You can check its freshness by gently pressing – the flesh should return to its original shape.
- Béarnaise sauce: If the sauce does not thicken, you can add a little extra butter for more creaminess. If it is too thick, add a teaspoon of warm water and mix.
- Variations: You can experiment with different herbs for the Béarnaise sauce, such as dill or basil, for a personalized touch. Also, for a lighter version, you can replace the butter with olive oil.

Frequently asked questions

What type of white wine is recommended?
A dry white wine, such as Sauvignon Blanc or Chardonnay, will perfectly complement the flavors of the Béarnaise sauce.

Can I use other types of fish?
Of course! This recipe also works excellently with other types of white fish, such as cod or sole.

How can I store the Béarnaise sauce?
Béarnaise sauce is best served fresh, but it can be stored in the refrigerator for up to 24 hours. Gently reheat it over a double boiler before serving.

Conclusion

Now that you have all the necessary information, all that’s left is to get cooking! Hake with Béarnaise sauce is a recipe that combines simplicity and elegance, perfect for any occasion. It can quickly become a family favorite, and every meal will be an unforgettable culinary experience. Enjoy every bite and happy cooking!

 Ingredients: Ingredients for hake fillets for 2 people: salt, pepper, garlic powder, oil for frying, flour. For the béarnaise sauce: 1 small elongated red onion (shallot). If you don't have it, use a regular onion. 1 tablespoon of tarragon oil, chervil (looks like parsley but has much smaller leaves and a completely different taste). If you don't have it, substitute with parsley. 6 tablespoons of vinegar (if using Romanian vinegar, only use 4 tablespoons as it is stronger than Spanish vinegar), 6 tablespoons of white wine, salt, 3 egg yolks, 100g butter.