WILD Hake Fillets

From: 299.00 $

Wild fillet, from fish caught in  Atlantic, North-East

Hake has a fine flavor and a soft, almost milky texture. Fillet is provided skin on.

Peak season is between April to September.

1 portion of 1 Kg is enough for a meal for 5 people.

Price is  per kilo

 

Origin: Brittany

 

French Name: Filet de Merlu avec peau (Merluccius merluccius)

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Description

 

                                                                                    Hake with samphire and malai sauce

 

                                                                                 2 x 220g packs hake fillets                                                                                          3 tbsp groundnut or vegetable oil

                                                                                 2 tsp ground turmeric, plus a pinch for marinating                                                  2-3 Indian bay leaves

                                                                                 2 large red onions, finely chopped                                                                             1 tbsp grated ginger

                                                                                 1 tbsp crushed garlic                                                                                                    1 tbsp ground cumin

                                                                                 1 x 400ml tin coconut milk                                                                                          seeds from 6 cardamom pods, ground

                                                                                 1 tbsp lime juice                                                                                                            1 tsp sugar

                                                                                 1 tbsp chopped coriander                                                                                           2 x 70g packs samphire

 

  1. Marinate the hake in 1 tablespoon of oil, a pinch of turmeric and a little salt. Leave at room temperature while you make the sauce. This helps to firm up the fish.

  2. Heat 1 tablespoon of oil in a large frying pan and add the Indian bay leaves, then the red onions. Cook until they are translucent and soft, about 10 minutes.

  3. Add the ginger, garlic, cumin and the 2 teaspoons of turmeric and cook for a further 2 minutes, stirring. Add the coconut milk and cook for another few minutes. Season and add the ground cardamom, lime juice and sugar to taste, to create the balance between sweet and salty. Add the coriander and, using a stick blender, blitz the sauce until smooth.
  4. In a large nonstick pan over a medium heat, heat the remaining oil. Pan-fry the hake, skin-side down, for about 2 minutes, until starting to crisp and turn golden. Flip the fish, add the samphire to the pan to warm through, and cook for another few minutes until the fish is cooked through. Serve on top of the malai sauce.
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