Hake with piperonata and buttered crumbs
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
90
MINUTES
CUISINE
COURSE
Main
Method
First, make the piperonata. Heat the olive oil in a casserole, add the onion and garlic, toss in the oil and allow to soften over a gentle heat in a covered casserole while the peppers are being prepared. Halve the peppers, remove the seeds carefully, cut into quarters and then cut the pepper flesh into 2 - 2 ½cm squares. Add to the onion and toss in the oil; replace the lid and continue to cook.
Meanwhile peel the tomatoes (scald in boiling water for 10 seconds, pour off the water and peel immediately). Slice the tomatoes and add to the casserole, season with salt, freshly ground pepper, sugar and a few leaves of fresh basil if available. Cook until the vegetables are just soft, 30 minutes or so.
While it’s cooking make the Mornay sauce. Put the cold milk into a saucepan with a few slices of carrot and onion, 3 or 4 peppercorns and a sprig of thyme and parsley. Bring to the boil, simmer for 4-5 minutes, remove from the heat and leave to infuse for 10 minutes if you have enough time.
Strain out the vegetables, bring the milk back to the boil and thicken with roux to a light coating consistency. Add the mustard and two-thirds of the grated cheese, keep the remainder of the cheese for sprinkling over the top. Season with salt and freshly ground pepper, taste and correct the seasoning if necessary. Add the parsley if using.
Next, make the buttered crumbs. Melt the butter in a pan and stir in the breadcrumbs. Remove from the heat immediately and allow to cool.
Skin the fish and cut into portions. Lightly butter an ovenproof dish, coat with the Mornay sauce. Put a layer of Piperonata on the base of the dish. Lay the pieces of fish on top. Top with another layer of sauce. Mix the remaining grated cheese with the buttered crumbs and sprinkle over the top. Pipe a ruff of fluffy mashed potato around the edge if you want to have a whole meal in one dish.
Cook at 180°C for 25-30 minutes or until the fish is cooked through and the top is golden brown and crispy. If necessary flash under the grill for a minute or two before you serve, to brown the edges of the potato.
Ingredients
1.1kg hake, ling, haddock, grey sea mullet or pollock
salt and freshly ground pepper
15g butter
For the piperonata:
2 tbsp olive oil
225g onion, sliced
a clove of garlic, crushed
2 red peppers
2 green peppers
6 large tomatoes (dark red and very ripe) (use tinned if fresh are out of season)
salt, freshly-ground pepper and sugar
a few leaves of fresh basil
For the mornay sauce:
600ml whole milk
a few slices of carrot and onion
3 or 4 peppercorns
a sprig of thyme and parsley
50g approx. roux (25g melted butter mixed with 25g flour)
150-175g grated Cheddar cheese or 75g grated Parmesan cheese
¼ tsp mustard preferably Dijon mustard
salt and freshly ground pepper
For the buttered crumbs:
25g butter
50g soft, white breadcrumbs
900g mashed potato (optional)
Method
First, make the piperonata. Heat the olive oil in a casserole, add the onion and garlic, toss in the oil and allow to soften over a gentle heat in a covered casserole while the peppers are being prepared. Halve the peppers, remove the seeds carefully, cut into quarters and then cut the pepper flesh into 2 - 2 ½cm squares. Add to the onion and toss in the oil; replace the lid and continue to cook.
Meanwhile peel the tomatoes (scald in boiling water for 10 seconds, pour off the water and peel immediately). Slice the tomatoes and add to the casserole, season with salt, freshly ground pepper, sugar and a few leaves of fresh basil if available. Cook until the vegetables are just soft, 30 minutes or so.
While it’s cooking make the Mornay sauce. Put the cold milk into a saucepan with a few slices of carrot and onion, 3 or 4 peppercorns and a sprig of thyme and parsley. Bring to the boil, simmer for 4-5 minutes, remove from the heat and leave to infuse for 10 minutes if you have enough time.
Strain out the vegetables, bring the milk back to the boil and thicken with roux to a light coating consistency. Add the mustard and two-thirds of the grated cheese, keep the remainder of the cheese for sprinkling over the top. Season with salt and freshly ground pepper, taste and correct the seasoning if necessary. Add the parsley if using.
Next, make the buttered crumbs. Melt the butter in a pan and stir in the breadcrumbs. Remove from the heat immediately and allow to cool.
Skin the fish and cut into portions. Lightly butter an ovenproof dish, coat with the Mornay sauce. Put a layer of Piperonata on the base of the dish. Lay the pieces of fish on top. Top with another layer of sauce. Mix the remaining grated cheese with the buttered crumbs and sprinkle over the top. Pipe a ruff of fluffy mashed potato around the edge if you want to have a whole meal in one dish.
Cook at 180°C for 25-30 minutes or until the fish is cooked through and the top is golden brown and crispy. If necessary flash under the grill for a minute or two before you serve, to brown the edges of the potato.
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