This elegant dish makes for a wholesome meal layered with all the flavours from land and sea
Hake is quite a mild fish. While it has a more subtle taste than cod, it is equally meaty and delicious when paired with the right sauce. In this recipe put together by the chefs at The Capitol Hotel & Apartments in London, you'll find the fish breaded to give it some texture while an aromatic garlic sauce complements the pristine flavours of this nutritious fish.
HERE'S WHAT YOU'LL NEED
Four portions hake fillet, trimmed to 130g each (Keep the bones for making stock for the sauce) 12 spears asparagus
Garlic oil 90g of garlic 450ml rapeseed oil
Garlic sauce 3 egg yolks 1 tsp English mustard 2 tsp white wine vinegar
1. For the fish stock, roast the fish bones in the oven until golden brown. Transfer the browned bones to a small pan, cover with cold water, bring the pan to the boil and simmer for 20 minutes. Pass the liquid to remove the nones, then return to the heat, reduce by half and set aside.
2. Blitz all the parsley breadcrumb crust ingredients together.
3. Rinse the garlic then blanch for 35 seconds in a pan of heavily salted, boiling water. Drain and plunge the garlic into iced water, then pat dry with kitchen towels. Roughly chop then add to a blender, then pour in the rapeseed oil. Start blitzing on a low speed, then gradually increase the speed for 30 seconds to a minute until the oil is a bright, vibrant green. Pass through a fine sieve, then through a sheet of muslin or a coffee filter. Keep in the fridge until needed.
4. For the garlic mayonnaise, whisk the egg yolks, mustard and vinegar in a bowl. Continue whisking while slowly pouring in a thin, steady stream of the garlic oil. Keep whisking and pouring until all of the oil has been absorbed and has emulsified with the egg mixture — you should be left with a nice, thick green mayonnaise. Season with salt and pepper and reserve in the fridge.
5. Blanch the asparagus in salty water, then refresh in ice-cold water. Coat the fish in a mixture of egg, flour, and the parsley breadcrumbs. Heat the oven to 180˚C, and set a deep frier with rapeseed oil. Heat a chargrill pan with a little oil.
6. Deep fry the fish for a minute, then transfer to the oven for two minutes. Heat the blanched asparagus in the grill pan. Add 200ml of the mayonnaise to 150ml of the fish stock in a small pan. Bring the sauce to the boil while stirring continuously to prevent the eggs from scrambling.
7. Pour the hot sauce into the bowl, place the chargrilled asparagus and breaded hake on top, and finish with garlic mayonnaise and a drizzle of garlic oil.