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

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As needed:


softened butter




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.

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