🐟 Ingredients (for 2 servings):

For the hake:

2 hake fillets (skin on or off, your choice)

Salt & pepper

Olive oil or butter for searing

For the sauce:

1 tbsp butter

1 small shallot, finely chopped (or 1/4 onion)

1 garlic clove, minced

100ml (about 1/2 cup) dry white wine (e.g., Sauvignon Blanc)

100ml fish stock (or chicken stock if needed)

3 tbsp heavy cream (or crème fraîche for a tangier finish)

1 tsp Dijon mustard (optional but elevates the flavor)

1 tbsp fresh chopped parsley or dill

Salt & white pepper to taste

Squeeze of lemon juice

🔪 Instructions: