Baked hake fillet with oatcake & hazelnut crumb
Fish that’s dressed to impress. One for if you’re feeling ambitious.
- For The Crumb
- 1 shallot, finely diced
- 20g butter
- 1 tbsp chopped dill
- 30g breadcrumbs
- 6 super seeded organic Nairn’s oatcakes, crushed
- 1 handful of roasted hazelnuts, crushed
- 20g mature cheddar, grated
- For The Chive Velouté
- 1 shallot, finely diced
- 10g butter
- 150ml white wine
- 150ml good quality fish stock
- 150ml double cream
- A small bunch of chopped chives
- For The Crushed Jersey Royals
- 2-3 Jersey Royals per person
- 1 sprig of thyme
- 1 tsp thyme leaves
- 30g butter
- Salt
- For The Roasted Leeks
- 1 leek, cut into rounds
- Salt
For the crumb - Sweat the shallot in the butter till softened. Add the dill and the breadcrumbs. Toast for 2-3 minutes
Remove from the heat and stir in the hazelnuts, oatcakes and cheddar. Allow to cool completely
For the velouté - Gently sweat the shallot in the butter until softened but with no colour
Add the white wine and reduce until it has almost completely evaporated. Add the fish stock and reduce by half. Add the cream and reduce by a third
Stir in the chopped chives
For the potatoes – Gently boil the potatoes with a sprig of thyme in salted water until tender (about 15 - 18 minutes)
Drain the potatoes and place them back in the pan. Add the butter and thyme leaves
Crush the potatoes with the back of a fork, season to taste
For the roasted leeks – heat a non-stick pan, salt the leeks and add to the dry pan until they just start to colour
Add butter and rapeseed oil, turn the leeks over and remove from the heat. The leeks will finish cooking in the residual heat in the pan
For the hake – Preheat oven to 185°C
Lightly oil the hake fillets then bake in the oven for 6 minutes
Top with a generous amount of the crumble mixture and return to the oven for a further 6 minutes
Plate all of the elements as per the image
