- 2x100g fillets fresh hake, skin removed and salted for 1.5 hours with sea salt and 2 cloves sliced garlic
- 100g nduja, skin removed
- 150ml fish stock
- 2 tsp crème fraiche
- 75g girolles- trimmed, washed and dried
- 120g baby chard, trimmed and blanched
- Salt and pepper and smoked paprika
- 1 clove garlic finely chopped
- 6 coriander seeds crushed
- 50g unsalted butter
- Lemon juice
- Olive oil for cooking
Salted and Roasted hake by Ben Tish Salt Yard Group
Salted and Roasted hake by Ben Tish Salt Yard Group
The term hake is a name that includes 13 species of fish - no wonder hake recipes are so vast and varied! Take a look at the following Salted and Roasted hake by Ben Tish Salt Yard Group recipe as tried and tested by our professional chefs. By Ben Tish Salt Yard Group in association with Wild Harvest.
Ingredients
Method
Wash the hake fillets carefully and then pat dry. Leave them uncovered in the fridge for 1 hour to dry further an firm up. Heat the nduja up in a small pan along with the fish stock and stir well. Cook out for 3-4 minutes and then transfer to a blender and blitz along with the crème fraiche. Transfer back to a small pan and keep warm. Heat two non-stick pans over medium-high heat. In one pan add some oil and butter and then sauté the girolles with half of the garlic until caramelized. Reserve and keep warm. In the other pan roast the hake on both sides until nicely browned and just cooked through. Remove the hake from the pan and add the chard and the rest of the garlic. Sauté through to heat up and lightly colour the garlic. Squeeze over some lemon juice and then serve all the elements of the dish together.
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