Hake With Mushrooms

Preparation:

Preparation: Remove the skin and the largest bones from the hake and flour it. Carefully clean the mushrooms and cut only the bigger ones. In a large saucepan, fry the chopped spring onion in the butter for a couple of minutes, add the slices of hake and brown them on both sides over high heat. Sprinkle with the white wine and when it has evaporated add the mushrooms and chopped parsley. Cook for a few minutes, always on a high flame. Lower the heat and continue cooking for about twenty minutes, stirring occasionally and turning the fish once or twice. Add salt and pepper and complete with the chopped marjoram. You can replace the chanterelles with the same quantity of mushrooms with the addition, for flavour, of a few dried mushrooms softened in warm water and chopped up.