Black pudding crumbed hake with apple and celeriac
It’s not uncommon to find black pudding served with seafood, a combination I really enjoy.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
4 x 130g hake fillets (pin-boned and skinned)
80g black pudding
130g panko breadcrumbs
1 tbsp chopped parsley
1.5tbsp golden rapeseed oil
Sea salt
Cracked black pepper
For the celeriac and apple puree
80g butter
2 cloves garlic, minced
2 sprigs of thyme
1 celeriac (or 300g skinned diced celeriac)
1 Bramley apple, peeled, cored and diced
Method
First, make the puree.
Place a medium-sized heavy-based pot on moderate heat.
Add the butter, allow to melt, then add the minced garlic and cook until golden.
Add the thyme sprigs and cook for one minute.
Add the diced celeriac and apple, season with sea salt and top up with water to cover about 250ml.
Bring to the boil and reduce to a simmer until the apple and celeriac are completely cooked and fall apart when pressed with the back of a spoon.
Discard the thyme sprigs.
Remove from the heat and puree until smooth using a hand-held blender.
Season with sea salt and keep warm while preparing the hake.
Preheat the oven to 200C.
Crumble the black pudding into small pieces. Place in a small mixing bowl.
Add the breadcrumbs, parsley and rapeseed oil. Mix well until combined.
Season with sea salt and black pepper and set aside.
Remove the skin from thefillets using a sharp filleting knife or alternatively keep attached.
Grease a large baking sheet with a neutral oil.
Season the skin side fillets of hake with fine sea salt.
Place the fillets of fish skin side down on the tray and top eachfillet with an equal amount of the black pudding breadcrumb mixture.
Gently press each fillet tosecure the mixture on top.
Bake in the oven for 8-10 minutes until the breadcrumb topping is golden brown and the hake is cooked through.
Serve immediately with the warm celeriac and apple puree and a drizzle of rapeseed or olive oil.
