Hake fillet - recipes: in salad, in soups, cutlets and other dishes. Hake fillets: proven and original recipes

Hake fillet - recipes: in salad, in soups, cutlets and other dishes. Hake fillets: proven and original recipes

Hake is an inexpensive, tasty fish that can be purchased at any store.

Preparing this fish so that it is tasty, easy, but still, requires some knowledge.

Hake is a godsend for all fish lovers, not only is it inexpensive and affordable, but also very useful.

Regular consumption of dishes from the hake normalizes blood sugar levels and improves metabolism.

Hake fillets, recipes - the basic principles of cooking

Hake fillets are cooked in different ways, they are fried, baked, stewed, steamed. From this fish you can cook the first dishes, soup, pickle, soups. On the second, you can bake it or cook burgers or meatballs with sauce. Hake is used for making snacks: sausages, salads, etc.

The easiest way to cook a fillet of hake is to fry it in batter or breaded. A batter can be made on the basis of eggs and mayonnaise, seasoned with pepper and salt. As breading use flour or crackers.

For lovers of juicy fish, you can cook a fillet of hake with olive, tomato, cream or other sauce.

Hake fillets in the oven are cooked both separately and immediately with a vegetable side dish.

And, of course, fillet of hake can be cooked in a slow cooker. In a sauce, with cheese, vegetables, sour cream or mayonnaise. In general, there are many recipes for cooking hake fillet, choose any and cook the fish as you like.

Recipe 1. Fillet hake recipes in pita bread baked in the oven


sheet of thin pita;

3 g of salt;

four pieces fillet of hake;

70 grams of hard cheese;

two eggs;


30 ml sour cream 20%.

Method of preparation

1. Peel the bulb and finely crumble it. Heat the vegetable oil in a skillet and fry the onion in it until golden.

2. Cut along each fillet of the hake into three thin longitudinal strips. They should be about the same in width. 3. Beat eggs into a bowl, add sour cream and salt. All thoroughly, whisk with a fork and add to the egg mixture, fried onions, pre-cool it.

4. Finely rub hard cheese. Cut the pita leaf into small squares. There should be as many of them as strips of fish.

5. Heat oven to 180C. Insert paper cups into the silicone molds to bake cupcakes. Put the squares of pita in them.

6. Roll up the hake fillet strips with a roll and place the fish in pita baskets. In each, add a spoonful of egg mixture, distributing it evenly. Sprinkle with grated cheese and bake in the oven for 20 minutes.

Recipe 2. Hake fillet baked in mustard and sour cream


hake - two carcasses;


garlic - two slices;

black pepper;

sour cream - 60 ml;

fresh dill;

mayonnaise - 10 ml;


mustard - 5 g

Method of preparation

1. Clean the hake carcasses, remove the tail and fins. Cut the carcasses into fillets. Carefully review it so that there are no small bones left.

2. Rub the fillets with salt and pepper. Cover the baking sheet with foil and brush with sunflower oil. Put on the foil fillet hake.

3. Sour cream mixed with mayonnaise, finely chopped dill, passed through a press garlic and salt. Kill all with a blender until smooth.

4. Pour half a sauce over the fillet of the hake and remove for an hour in a cool place.

5. Bread chopped on a grater in a fine crumb. Pickled hake fillets with the remaining sauce and sprinkle with bread crumbs. Bake the fish in the oven, heated to 200C for 20 minutes. Serve with a side dish of rice or vegetables.

Recipe 3. Vegetable salad with hake fillet and pickled onions


100 g of potatoes;

ground black pepper;

100 g carrots;

table salt;

100 g fillet of hake;

70 g of mayonnaise;

50 g onions;

half a bunch of dill greens;

50 ml of lemon juice.

Method of preparation

1. Peel and wash the onions. Slip it into thin half-rings. Put the onion in a cup and cover it with lemon juice, stir and leave to marinate for 20 minutes. 2. Boil the potato tuber in the peel. Then cool, peel and cut into small pieces.

3. Boil carrots without peeling. Cool, peel and chop the same as potatoes.

4. Boil the fillet and disassemble it into small pieces.

5. Rinse and chop the dill.

6. Put all ingredients in a deep plate, add mayonnaise, pepper, salt and mix thoroughly. Serve as a snack.

Recipe 4. Hake fillet soup with orange juice


kg hake;

1200 ml of drinking water;

a tomato;

30 g fresh parsley;

4 small potatoes;

black pepper;

4 bitter oranges;


two lemons;

5 g paprika;

two sweet oranges;

large onion;

50 ml of olive oil;

garlic - 5 cloves untreated.

Method of preparation

1. We clean the hake carcasses from the scales, cut off the tails and heads. Cut the fillet. Remove the gills from the head. Put the heads, tails and bones into the pan. Fill all with water.

2. Remove the wide strip of zest from the orange and place it in the saucepan. Put it on medium heat and bring to a boil, remove the foam, cover with the lid and cook the broth for half an hour.

3. Lay out the fillets on a plate, salt, cover with foil and send to the fridge.

4. Heat up olive oil in a cast-iron cauldron on medium heat. Squeeze garlic cloves with flat side of knife and put in cauldron. Fry it until golden brown. Take out the garlic, reduce the heat and spread the chopped onion in the butter. Stirring, fry until soft.

5. Now we put in a diced tomato onion. Strain the fish broth and enter it into the cauldron with onions and tomatoes. Put in the boiling broth sliced ​​peeled potatoes. Cook soup for another five minutes.

6. Put the fillet of the hake into the soup and continue cooking for another 15 minutes. Squeeze the juice out of the citrus fruit, add it to the soup, add salt, paprika and pepper. Serve the soup hot, garnished with finely chopped parsley.

Recipe 5. Fish hake fillets in the oven


kg of fresh frozen hake;

5 g of salt;

large onion;

a slice of white bread;

half a cup of breadcrumbs;


3 g of seasoning for fish.

Method of preparation

1. Defreeze the carcasses of the hake, wash, dry them with napkins. Separate the fillet from the skin and bones. We shift the fish fillets in the capacity of the blender and interrupt it in the stuffing.

2. Clean the large onion, cut into pieces and grind in a blender to a small cube.

3. Combine minced fish fillets with onions and bread, soaking it in water. Thoroughly knead the mince. Season it with salt, spices and add an egg. Once again, knead and make medium-sized patties. Bread them in breadcrumbs and spread on a baking sheet, covered with parchment.

4. Send the chops to the oven, heating it to 190C. We bake cutlets about forty minutes. Using a spatula, remove the cutlets from the sheet and spread them on a plate covered with lettuce leaves.

Recipe 6. Hake fillet: fish roll recipes



700 g fillet of hake;

100 g breadcrumbs;

a mixture of peppers;

70 grams of hard cheese;

50 g butter;

small bunch of dill

30 ml of lemon juice;

two eggs;

a mixture of peppers.

Method of preparation

1. Hake fillet completely thaw, wash, lightly dry and repel. Pepper, salt and sprinkle with lemon juice.

2. Cut the butter into slices. Rinse and chop dill. Coarsely grate cheese.

3. Place a piece of butter on one edge of the fish fillet, sprinkle the fish with dill and cheese chips.

4. Fold the hake fillet into a roll. Salt lightly eggs and whisk whisk. Dip the rolls in the egg mixture, then roll in breadcrumbs and fry on all sides in vegetable oil. If the rolls are large, fasten them with a toothpick. Serve with a side dish or vegetable salad.

Recipe 7. Hake fillet with lemon sauce and spinach


fillet of hake - 4 pcs .;

ground pepper;

Half a kilo of fresh spinach;


30 grams of flour;

4 strips of lemon peel;

75 ml of olive oil;

175 ml of dry white wine.


3 g of corn starch;

2 eggs;

juice from half a lemon.

Method of preparation

1. Rinse the spinach, put it in a saucepan, cover tightly and cook it on moderate heat for about five minutes, until leaves soften. Put the spinach on a plate covered with a paper towel.

2. Hake fillets in flour. Heat the olive oil in a large skillet. Put the fish in it and fry on both sides, three minutes each. Then pour the fish with wine, put strips of zest between the pieces of fish. Pepper and salt. Twist the fire and cook the fillet of the hake, without covering, for about three minutes.

3. Put the spinach leaves in the pan and leave on the stove for another three minutes. Remove the pan from the stove.

4. Dissolve starch in a little water. In a separate bowl, beat the eggs, add the lemon juice and diluted starch. Mix well.

5. Pour lemonade with spinach lemon sauce in a frying pan. Put it on the minimum heat and cook for another couple of minutes. Serve hot.

Recipe 8. Hake fillet: potato salad recipe


450 g fillet of hake;


150 ml of fish broth;

black pepper;


four leaves of lettuce;

bay leaf;

small cucumber;

450 g of small boiled potatoes;

two branches of green onions;

red chilli pod;

a glass of green peas.


150 grams of natural fat yogurt;

10 g capers;

50 ml of olive oil;

half a lemon


30 g finely chopped chives;

two boiled eggs;

30 grams of parsley fresh.

Method of preparation

1. Put the fillet of the hake in the pan, add the bay leaf, chopped onion, and pour all the fish broth. Bring to a boil over moderate heat. Then we twist the fire and cook the fish for ten minutes. Remove the pan from the heat and cool completely. Then we get fillet from the broth and break it into pieces. 2. Cut the potatoes into halves and place in a deep bowl, here we put the finely chopped red pepper, chopped green onions, green peas and cucumber cut into small pieces. Add the fillet pieces, pepper and salt.

3. In a separate container, mix all products for refueling, pepper, salt and mix. Pour over the salad dressing and mix.

4. Plates are covered with lettuce leaves, we spread salad on it. We knead the boiled eggs with a fork and combine with chopped chives and parsley, mix and sprinkle the salad with this mixture.

Hake Fillets - Tricks and Tips

  • To make hake with a crispy crust when fried, the fillet should be rolled twice in flour.
  • Before cooking the fillet of the hake, it is advisable to pickle it.
  • Simmer the hake fillets on low heat so that the fish do not turn into porridge.
  • If you chop carcasses into fillets, don’t throw away the bones and tails, you can boil delicious broth out of them.
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