Gastronomixs

Hake fillet pan-fried in butter

A classic preparation, but using a special technique. The hake is not dipped in flour but instead dry salted and then coated with soft butter. This ensures a crispy skin and a delicious flavour.

Hake fillet pan-fried in butter

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

 1

 

hake

As needed:

 

softened butter

 

 

salt

Preparation method

  • Fillet the hake into two neat fillets. 
  • Salt the hake fillets and brine for 10 minutes.
  • Pat the fillet dry and cover the skin with a thin layer of butter.
  • Heat a drop of oil in a pan and fry the buttered hake fillets on the skin until crispy.
  • Add another knob of butter and baste the fillets regularly with the melted butter.
  • Turn the fillets over and fry on the flesh side.

Serving suggestions

  • As a component in a main course with preparations of potato, lemon, and green herbs.

Previous page