Sea Salt & Vinegar Crust Baked Hake with Curry and Mushy Peas
SERVES
4
PEOPLE
PREP TIME
MINUTES
COOKING TIME
MINUTES
CUISINE
COURSE
Main
Method
Sea Salt & Vinegar Crust Baked Hake:
Preheat oven to 200°C.
Place a small pot over a medium high heat and add the apple cider vinegar. Reduce by two thirds until it has almost evaporated.
Add the unsalted butter, warm until it melts and remove pan from the heat.
In a small bowl add the breadcrumbs, sea salt and seaweed powder. Add the melted butter and vinegar mixture and mix well so the butter coats all the breadcrumbs.
Season the underside of the fillet with some fine sea salt. Lightly grease a tray with some vegetable oil and place the hake fillets on top, skin side up.
Place the breadcrumb mixture on top of each fillet and bake in the oven for 8- 10 minutes.
Serve with Chunky Chipper Curry Sauce and Mushy Peas.
Chunky Chipper Curry Sauce:
Heat the vegetable oil and butter in a medium heavy-based pot on a medium-low heat.
Allow the butter to melt before adding the onion, garlic and ginger. Cook for 8 minutes to soften.
Add the curry powder and cook for 1 minute to bloom the spices.
Add the flour, stir and cook out for 1 minute.
Add the warmed stock in 3 parts to avoid lumps and cook for 4 minutes.
Next add the diced apple and cook for a further 4 minutes until softened.
Finish the sauce by stirring through the brown sugar, apple cider vinegar and yoghurt.
Mushy Peas with Scallions and Herbs:
Soak the marrowfat peas overnight with boiling water.
Strain the water from the peas the next day and place in a medium heavy based pot with enough cold water to cover by 1 inch.
Add the caster sugar and a generous pinch of sea salt and place on a medium high heat.
Once the peas come to the boil, reduce the heat immediately and cook for3- 4 minutes until the peas are softened but still holding their shape.
Strain and allow to drain in a colander.
In a small pot, melt the butter on medium low heat and add the petit pois. Cook for one minute.
Transfer the marrowfat peas to a mixing bowl and add the petit pois and butter mixture, the scallions, chopped herbs, lemon juice and zest.
Mix well and season with sea salt.
Ingredients
For the fish:
4 x 150g hake fillets skinned
90g panko breadcrumbs
1 tbsp apple cider vinegar
50g unsalted butter
1 tsp sea salt flakes
½ tsp seaweed powder
1 tbsp vegetable oil
For the curry sauce:
2 tbsp vegetable oil
50g butter
1 onion, finely chopped
4 cloves garlic, grated
1 thumb-sized piece ginger, grated
3 tbp mild curry powder
2 tbsp flour
600ml stock (veg/fish/chicken)
1 diced Bramley apple
20g brown sugar
2 tbsp apple cider vinegar
3 tbsp natural yoghurt
For the mushy peas:
400g bag marrowfat peas
1 tsp caster sugar
100g frozen petit pois
100g butter
3 scallions sliced
2 sprigs mint, chopped
2 sprigs parsley, chopped
Juice and zest of half a lemon
Method
Sea Salt & Vinegar Crust Baked Hake:
Preheat oven to 200°C.
Place a small pot over a medium high heat and add the apple cider vinegar. Reduce by two thirds until it has almost evaporated.
Add the unsalted butter, warm until it melts and remove pan from the heat.
In a small bowl add the breadcrumbs, sea salt and seaweed powder. Add the melted butter and vinegar mixture and mix well so the butter coats all the breadcrumbs.
Season the underside of the fillet with some fine sea salt. Lightly grease a tray with some vegetable oil and place the hake fillets on top, skin side up.
Place the breadcrumb mixture on top of each fillet and bake in the oven for 8- 10 minutes.
Serve with Chunky Chipper Curry Sauce and Mushy Peas.
Chunky Chipper Curry Sauce:
Heat the vegetable oil and butter in a medium heavy-based pot on a medium-low heat.
Allow the butter to melt before adding the onion, garlic and ginger. Cook for 8 minutes to soften.
Add the curry powder and cook for 1 minute to bloom the spices.
Add the flour, stir and cook out for 1 minute.
Add the warmed stock in 3 parts to avoid lumps and cook for 4 minutes.
Next add the diced apple and cook for a further 4 minutes until softened.
Finish the sauce by stirring through the brown sugar, apple cider vinegar and yoghurt.
Mushy Peas with Scallions and Herbs:
Soak the marrowfat peas overnight with boiling water.
Strain the water from the peas the next day and place in a medium heavy based pot with enough cold water to cover by 1 inch.
Add the caster sugar and a generous pinch of sea salt and place on a medium high heat.
Once the peas come to the boil, reduce the heat immediately and cook for3- 4 minutes until the peas are softened but still holding their shape.
Strain and allow to drain in a colander.
In a small pot, melt the butter on medium low heat and add the petit pois. Cook for one minute.
Transfer the marrowfat peas to a mixing bowl and add the petit pois and butter mixture, the scallions, chopped herbs, lemon juice and zest.
Mix well and season with sea salt.
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