Hake With Champignons And Bacon

Preparation:

Preparation: Clean the mushrooms by removing the earthy part of the stems. Wash and dry them gently. Cut them into slices, peel and finely chop the garlic, finely chop the sage too, cut the bacon into sticks, wash and dry the leeks; cut them lengthwise and then into small pieces. Put the garlic, sage, bacon and leeks in a pan, add four tablespoons of oil and fry everything for five minutes over medium heat, add the mushrooms and continue cooking for another five minutes; sprinkle the mixture with the wine until the liquid has reduced by a third and the mushrooms have become tender, add salt and pepper and sprinkle with parsley, keep warm. Remove any bones left in the fish and cut the fillets into finger-high slices, arrange them on a plate, add salt and pepper. Heat three tablespoons of oil in a large non-stick pan and arrange the fish slices in a single layer, with side skin. Put the lid on and let it cook for five minutes. Arrange the mushrooms on the bottom of a serving dish, using a slotted spoon, arrange the fish slices on top of the mushrooms, drizzle with the reserved sauce and serve immediately.