Jeremy Lee’s Hake with Parsley, Dill and Anchovy Sauce
A striking dish with the pale green limpid sauce pooled in the plate, contrasting with the delicate slivered skin of the hake.
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
Ingredients
3 small shallots
1 clove of garlic
6 anchovy fillets
7 soup spoons olive oil
200ml (7fl oz) double cream
150g (5oz) picked flat-leaf parsley leaves
30g (1 1/4oz) picked dill leaves
6 fillets of hake, roughly 1kg (2 1/4lbs) in total
Method
Preheat the oven to 200˚C/400˚F/Gas Mark 6. Peel and finely chop the shallots and garlic. Place in a pan with the anchovies and olive oil.
Sit this upon the gentlest heat and warm until the shallots have softened and the anchovies have melted. Pour in the cream. Bring to a simmer, then pour into a blender packed with the picked herbs. Render smooth and pour this through a fine sieve. Cool swiftly and refrigerate until required.
Place the fillets of hake in a deep ovenproof dish, lightly season with salt and white pepper and lightly dress with a soup spoon of olive oil.
Pour in enough cold water to cover the bottom of the dish. Cover the dish and bake in a hot oven until done, say 15-20 minutes.
Remove from the oven and keep warm. Any residual juices left in that dish can be added to the sauce.
Warm the sauce and pour on to a dish. Place the fillets of hake on the sauce and serve swiftly.
