This marvellous hake recipe is from Simon Rogan, a chef whose culinary skills were featured on BBC's Great British Menu. Hake is a mild, flaky fish with a delicate flavour that is a wonderful alternative to cod. In this recipe, hake fillets are perfectly underpinned by an earthy golden beetroot and radish salad, completing a fantastic taste of the sea

Method
1.
To make the beetroot salad, cook the beetroot in their skins in boiling salted water until you can pierce them easily with a knife. This should take about 40 minutes
2.
Refresh in ice water, peel, then cut into a 2cm dice and put into a salad bowl
3.
Mix the beetroots with the cider vinegar, 1 tablespoon of rapeseed oil and the sliced radishes. Fold in the yoghurt, mayonnaise and all the herbs and season with salt and pepper
4.
Rinse the hake under cold water and dry on paper towels. Season on both sides
5.
Heat 1 tablespoon of rapeseed oil in a large frying pan, and fry the fish for 2-3 minutes on one side. Flip it over and cook for 30 seconds on the other side
6.
Place a mound of salad in the middle of a plate and position the hake on top
7.
Finish by scattering over some fresh watercress and a drizzle of rapeseed oil
Send us feedback on this Hake fillet recipe  

Corney & Barrow matching wine

Find out why Corney & Barrow match this Hake fillet recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine

Ingredients

Hake

Beetroot salad

  • 300g of golden beetroot
  • 1 tbsp of cider vinegar
  • 1 tbsp of rapeseed oil
  • 1 bunch of radishes, trimmed and sliced
  • 2 tbsp of plain yoghurt
  • 3 tbsp of mayonnaise
  • 10g of parsley
  • 5g of fresh mint, chopped
  • 5g of chives, chopped
  • salt
  • pepper

To plate

Share this Recipe

Simon Rogan's hake recipe features a beetroot salad and radish. Hake is a perfectly light option for a midweek supper


hh