Grilled Hake Recipe

Recipe courtesy of Two Oceans Ingredients:

  • 4 x 200g fresh hake fillets
  • 10g butter
For the lentils:
  • 200g brown lentils, cooked
  • 150g tomato, diced
  • 100g onion, diced
  • 25g flat-leaf parsley, chopped
  • 10ml freshly squeezed lemon juice
  • 10ml olive oil
For the mussels:
  • 12 live mussels
  • 15g garlic, chopped
For the salad:
  • 5g fennel tops
  • 20g fennel bulb, thinly sliced
  • 20g red radish, thinly sliced
For the velouté:
  • 100ml fish stock
  • 25g butter
  • 25g flour
  • 25ml cream
  • 5g thyme
  • 5g garlic, chopped
  • 50g onion, diced
  • Salt and pepper to taste
Directions: For the sauce, sauté a little of the onion and garlic until soft and translucent. Add the thyme and the fish stock and bring to the boil. Meanwhile, rub the butter and flour together and roll into pea-sized balls. Mix them into the stock, a little at a time and then let the sauce simmer for 5 minutes. Add the cream and season to taste. Strain through a fine strainer and set aside to cool. Pour the vegetable oil into a non-stick pan and place the hake fillets, skin side down into the pan. Set to cook over a medium heat and cook until the skin is crispy and golden brown. By this time the fish would have cooked three quarters of the way through. Turnover and add the butter to the pan. Switch off the heat and allow to rest in the residual heat of the pan. Heat the lentils in a pot and fold in the onion, tomato and fresh parsley, dress with the lemon juice and olive oil and season to taste. Keep warm. Sauté the garlic and mussels in a little butter and season. Spoon the lentils into the middle of the bowl and place three mussels per plate onto the lentils. Place the hake on the lentils and mussels and spoon the sauce, which has been heated, around the lentils. Garnish with the fennel bulb, radish and fennel tops. Serves 4