Fillet of Hake, crispy potato, purple kale
Ingredients:
Serves 4
4 portions of hake
6 rooster potatoes
20g butter
100g butter
1 pkt purple kale
30g butter
½ pint water
1-2 carrots
½ celeriac
1-2 courgettes
Method
Pre heat the oven to 180 degrees
When buying the Hake you can get it pre-portioned, or if you enjoy filleting, buy the fish whole and do it yourself.
Start with the potatoes. Peel then slice thinly. Place slices in a big pot or bowl, melt down your butter and pour over the top of the slices. Season with a little salt and mix well.
Place mix into a deep tray or terrine mould, making sure you layer the potato slices evenly from the bottom to the top.
If the potato mix is higher than the tray rim it’s not a problem because as it cooks you will press the mix down, so as it cooks it compresses giving it its presentation shape.
Once cooked and cooled down remove the potato from its tray/mould and wrap tightly in cling film. Place in the fridge to set. This allows you to cut the potato into equal portions.
Fry the individual slices in a little olive oil until a nice, even, golden colour is showing on both sides.
Peel carrots and celeriac. Dice courgette and discard the centre – just keep external green. Dice carrot & celeriac into same size pieces as courgette.
Place in boiling salted water. Once cooked place into iced salted water to refresh. Drain off excess moisture and place in fridge until needed.
Trim purple kale ensuring you take out the stalk. This should leave nice even leaves.
Place in boiling salted water for a minute, then refresh in iced salted water. Drain excess liquid and squeeze out water that remains. Add butter to this water and place on heat to boil, then keep hot.
When cooking the fish, season both sides evenly. Place into a hot pan with a little oil, skin side down first. Once the fillet turns a nice colour, turn over.
Turn skin side down again and place in oven for 3 to 4 minutes. Remove from oven and start to dress your plate.
Place potato on left hand side with a little purple kale (which has been re-heated in your butter/water mix, seasoned and drained) Re-heat the diced courgette, celeriac and carrot in butter mix – season and drain.
Place fish (skin side up) over kale and potato then sprinkle over diced vegetables.
Enjoy!
Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL
Tel : 01412483801 e : info@brianmaule.com www.brianmaule.com
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