Hake casserole with shallots and wild mushrooms

Our recipe of the month, hake casserole with shallots and wild mushrooms, comes from Rick’s 1995 gem, Taste of the Sea. It’s a delightfully comforting dish to recreate for your friends and family over the winter months.

Rick says: “Some people feel that partnering fish with rich dark sauces like this one is a mistake. I disagree. You don’t lose the taste of the fish as long as it’s good and fresh.  Also, flat fish and wild mushrooms go very well together.  If you can’t get wild mushrooms go for ordinary field mushrooms and maybe some shiitake and oyster mushrooms to provide variety.”

Happy cooking!

Recipe adapted from © Rick Stein’s Fruits of the Sea, BBC Books, 1998

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