Hake with a garnish of mushrooms and truffled onion sauce

Hake with mushrooms and truffled onion sauce is a sophisticated and flavorful dish that stands out for its use of black truffle. The combination of the hake's delicate texture with the earthy richness of the mushrooms and the aromatic intensity of the truffled onion sauce creates an unforgettable culinary experience. In this recipe, we'll explore how to prepare this exquisite dish and how black truffle, a highly prized ingredient in gourmet cuisine, can elevate every bite.

Ingredients for the hake recipe with mushroom garnish and truffled onion sauce

For the hake:

• 4 hake fillets (150-200 g each)
• Salt and pepper to taste
• 2 tablespoons of extra virgin olive oil
• 1 clove of garlic, finely chopped
• 1 sprig of fresh parsley, chopped (optional for garnish)

For the mushroom garnish:

• 250g of fresh mushrooms, cleaned and sliced
• 2 tablespoons of extra virgin olive oil
• 2 cloves of garlic, finely chopped
• 1 tablespoon of butter
• Salt and pepper to taste
• 1 sprig of fresh thyme (optional)

For the truffled onion sauce:

• 2 medium onions, finely chopped
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of butter
• 200 ml of chicken or vegetable broth
• 100 ml of dry white wine
• Grated black truffle from Aragon
• 1 tablespoon of heavy cream (optional to thicken the sauce)
• Salt and pepper to taste

Preparation of the hake recipe with mushroom garnish and truffled onion sauce

1. Preparing the Hake

Hake is known for its white and soft flesh, ideal for combining with delicate and sophisticated flavors.

Cleaning and Preparation: Make sure the hake fillets are thoroughly cleaned and dried. If you prefer, you can ask the fishmonger to remove the bones and skin. Season the fillets with salt and pepper, rubbing gently so the seasoning adheres well.

Cooking: Heat the olive oil in a large frying pan over medium-high heat. Add the finely chopped garlic and sauté briefly until fragrant, being careful not to burn it. Place the hake fillets in the pan and cook for about 3-4 minutes per side, or until golden brown and cooked through. The hake should be opaque and flake easily with a fork.

Resting: Once cooked, remove the hake fillets from the pan and let them rest on a plate covered with aluminum foil to keep them warm while you prepare the garnish and sauce.

2. Preparing the Mushroom Garnish

The mushrooms provide a pleasant texture and an earthy flavor that perfectly complements the hake and the truffled onion sauce.

Cleaning and Cutting: Clean the mushrooms with a damp cloth to remove dirt and slice them thinly to ensure even cooking.

Sauté: In a large skillet, heat the olive oil over medium heat. Add the finely chopped garlic cloves and cook until golden. Stir in the mushrooms and cook for 5-7 minutes, or until golden brown and tender. Add the butter and stir until melted and well combined with the mushrooms. Season with salt and pepper to taste. You can add a sprig of fresh thyme for extra aroma if desired.

To finish: Cook the mushrooms until they are well caramelized and have a light golden touch around the edges. Remove from heat and set aside.

3. Preparation of the Truffled Onion Sauce

The truffled onion sauce is the component that truly transforms this dish into a gourmet experience.

Sautéed Onions: In a large skillet, heat the olive oil and butter over medium heat. Add the finely chopped onions and cook slowly, stirring occasionally, until golden brown and caramelized. This process can take 15 to 20 minutes and is crucial for developing a deep, sweet flavor in the sauce.

Deglazing: Once the onions are caramelized, add the white wine to the pan. Cook over medium-high heat, scraping the bottom of the pan to loosen any browned bits that have stuck. Cook until the wine has reduced by half.

Adding the Stock and Truffle: Add the chicken or vegetable stock and let the mixture simmer for about 10 minutes. This will allow the flavors to meld and the sauce to reduce slightly. Add the grated fresh black truffle and stir well. For a creamier sauce, stir in the heavy cream at this point.

Seasoning and Final Adjustments: Season the sauce with salt and pepper to taste. Cook for a few more minutes, stirring frequently, until the sauce has a slightly thickened consistency and the truffle flavor is well integrated. Adjust the seasonings as needed.

4. Plate Assembly

The plating is crucial to presenting this creation in an attractive and professional manner.

To assemble the dish: Place a hake fillet in the center of each plate. Add a generous portion of the mushroom garnish around the fish. Using a spoon, pour the truffled onion sauce over the hake, making sure to coat the fish well and allowing some of the sauce to spill over the mushrooms.

Garnish: If desired, garnish the dish with some chopped fresh parsley to add a touch of color and freshness. You can also grate some fresh black truffle on top to further intensify the flavor and aroma of the dish.

5. Service and Accompaniment

This hake dish with mushrooms and truffled onion sauce is best served immediately after preparation to fully appreciate the freshness and aroma of the ingredients. You can pair it with a dry white wine, which will complement the flavor profile without overpowering it, or even with a light red wine if you prefer a more robust contrast.

Tips for a perfect dish

Ingredient Selection: The quality of the hake, mushrooms, and black truffle is essential for an excellent dish. Make sure to choose fresh fish and good-quality mushrooms, and buy black truffle from a trusted shop or a specialized website like Sentidos Truferos , where you can find high-quality black truffles from Aragon.

Handling the Truffle: The black truffle is a delicate ingredient that must be handled with care to preserve its flavor. Use a mandoline or a fine grater to obtain uniform slices or gratings.

Sauces: Don't rush the caramelization process for the onions, as this step is essential for developing the sauce's deep flavor. Patience at this stage is key to achieving a rich and flavorful sauce.

Sauce Texture: If you prefer a smoother sauce, you can strain it before serving to remove any pieces of onion that have not completely dissolved.

Presentation: Good plating not only enhances the appearance of the dish but also improves the dining experience. Make sure each element is arranged attractively and in a balanced way on the plate.

Where to buy black truffles

To prepare a recipe as exquisite as this, it's crucial to use high-quality black truffles. Black truffles, especially those from Aragon, are an ingredient that can transform any dish into a gourmet experience. During black truffle season, you can buy fresh black truffles at Sentidos Truferos, a specialized website where truffle growers, truffle enthusiasts, and restaurants connect to offer the finest quality black truffles. Buying in season ensures you get the maximum freshness and aroma from this luxurious ingredient.

At Sentidos Truferos, the black truffles from Aragon are carefully selected to guarantee that each piece has the highest quality and flavor. Take advantage of the opportunity to purchase fresh black truffles.