Pasta with Hake, Mushrooms and Garlic

Ingredients:

• 250 g pasta (e.g., tagliatelle)
• 250 g hake (fresh or thawed, boneless)
• 100 g button mushrooms
• 150 g wild mushrooms
• 2 tbsp garlic with herbs in oil OLE!
• 100 ml heavy cream (30%)
• 1 tbsp Parmesan (optional)
• Salt, pepper
• A splash of lemon juice (optional)

Instructions:

1. Cook the pasta al dente in salted water.

2. Prepare the fish:
   Cut the hake into pieces, season with salt and pepper, and drizzle with lemon juice.
   Heat a tablespoon of garlic-herb oil in a pan and sear the fish on both sides for about 2–3 minutes, until lightly golden. Remove from the pan and set aside.

3. Sauté the mushrooms:
   In the same pan, sauté the mushrooms dry at first until they release and evaporate their moisture.
   Then add a bit of garlic-herb oil and fry for another 2–3 minutes.

4. Add the cream, season with salt and pepper, then return the hake pieces to the pan.
   Simmer on low heat for 2–3 minutes, until the sauce thickens and the fish becomes tender.

5. Combine with the pasta and sprinkle with Parmesan.