Hake has been named the UK's most sustainable fish and we are still eating only 1.5% of it. It seems that many cooks are unsure of what to do with this abundant ingredient - I am here to help.
Curing is the method of preserving by salting, drying, pickling or smoking. When it comes to fish, it was the original preserving method. On sailing vessels fish were usually salted down as soon as they were caught to prevent spoilage. Curing fish means a delicate texture with a developed flavour that is perfect for a light and interesting starter. All elements of this dish can be prepared in advance with only the plating up left to do when your guests arrive - making it the perfect, stress-free start to any dinner party.
Serves 4
Ingredients
For the hake:
200g caster sugar
150g sea salt
1 orange, zest and juice
5 dill stalks
1 side of hake, skin off, bones removed
For the potatoes:
4 medium jersey royal potatoes
For the mandarin gel:
3 mandarins
200g caster sugar
For the tomatoes:
6 cherry tomatoes
To garnish the dish:
Pea shoots
Slices of raw beetroot
Method
For the hake:
· Mix all of the ingredients (excluding the hake) together and put into a tray
· Cut the hake in half lengthwheetys
· Lay hake on top and spread the cure all over the fish
· Clingfilm the tray and place in the fridge for 10 hours
· Turn the fish twice during this 10 hours
· Wash the cure off the hake
· Clingfilm the fish into 2 rolls
· Place the rolls back in the fridge
For the potatoes:
· Cover the potatoes with water
· Poach gently till tender this will take about 15-18 minutes depending on the size of the potatoes
· Leave to cool
· Peel the potatoes
· Slice into rounds, roughly the same circumference as the rolls of hake
For the mandarin gel:
· Remove the skin from two of the mandarins
· Place all of the mandarins and sugar in a blender and blend until smooth
· Pass through a fine chinois or sieve
For the tomatoes:
· Place the tomatoes into boiling water for 10 seconds
· Drop them into iced water
· Remove the skins
· Cut each tomato in half
To serve:
· Cut the hake into rounds and remove the clingfilm
· Arrange the hake, jersey royals, mandarin gel, tomatoes, beetroot and pea shoots on four plates
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