A fillet of hake is perfect for poaching with its soft flaky flesh. The poaching liquor used can be anything from a flavoured fish stock to the classic French preparation of Bouillabaisse. Using a flavoured liquid imbues the fish with a lovely flavour.
Season the fillet of hake with salt
Heat the cooking liquid to a gentle simmer and add the fillet of hake, skin side-down. Be careful not to boil the liquid or this will overcook the fish
Cook for 6-8 minutes. You can check the fish is cooked by inserting a metal skewer into the thickest part. It should go through with no resistance. If this is not the case return to the pan for a further 2 minutes
Drain and serve immediately
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