Pan-fried hake with beurre blanc sauce in a stainless steel pan

Today we’re preparing a pan-fried hake with beurre blanc sauce, a classic French recipe that combines simplicity and elegance like few others. A delicate white fish dish with a smooth, creamy sauce that enhances its flavour – perfect for everyday meals as well as those occasions when you want to impress without too much effort.

We’ll also cook it in a stainless steel frying pan – using the Favorit WMF – with a very simple trick to prevent the fish from sticking.

You’ll see that it’s an ideal pan for cooking fish with control and achieving a lovely golden finish without altering the flavour. And yes, with a small trick – using baking paper – cooking hake in a stainless steel pan becomes much easier and completely non-stick.

An easy, elegant and impressive hake recipe that always works and is worth repeating.

What is beurre blanc

Beurre blanc is one of those classic French sauces that, with very few ingredients, delivers an elegant and nuanced result. Its name literally means “white butter”, and it is made from a reduction of white wine (often with shallots), into which cold butter is gradually incorporated to create an emulsion.

It is a smooth, glossy and slightly acidic sauce with a creamy texture that coats the dish without being heavy. It originates from the Loire region in France, where it was traditionally served with river fish.

Although it is especially well known for pairing with fish – such as this hake – beurre blanc also works beautifully with seafood, vegetables and even white meats. It is a versatile sauce with a delicate character.

Ingredients (serves 2–3)

• 3 hake fillets, boneless
• 100 g butter
• 2 shallots
• 50 ml white wine
• Salt and pepper to taste
• 40 ml double cream or crème fraîche (optional)

Method

1. Finely chop the shallot.
2. Heat the Favorit WMF stainless steel frying pan over medium-low heat.
3. Add a generous tablespoon of butter, the shallot and a pinch of salt.
4. When softened, add the wine and simmer until fully reduced.
5. Once the wine has evaporated, remove from the heat.
6. Cut the (very cold) butter into cubes.
7. Off the heat, whisk in the butter cubes one by one until emulsified.
8. Add the cream if desired.
9. Season and set aside.
10. Pat the fish dry and heat the pan again.
11. Place baking paper in the pan.
12. Add the hake, season and drizzle with oil. Cook on both sides until golden.
13. Serve and pour the sauce over.

For a fresher touch, add a little lime zest – but it’s absolutely delicious as it is.