How to poach hake

by Great British Chefs8 December 2014

How to poach hake

A fillet of hake is perfect for poaching with its soft, flaky flesh. Using a flavoured liquid imbues the fish with a lovely flavour – in the recipe below, chef Michael Caines uses a simple combination of stock, bay and lemon thyme to complement this beautiful fish.

Leave the skin on when poaching a delicate fish such as hake – this will help to hold it together during cooking. The skin can be removed and discarded after resting.

The recipe below serves four people.

How to poach hake

Ingredients

Metric

Imperial

Method

1
Pour the vegetable stock into a pan and add the herbs. Bring to the boil, season, and add the fish. Immediately place a lid on the pan and turn off the heat
2
Leave to poach for 2–3 minutes, then carefully lift the fish out of the pan and allow to rest in a warm place for approximately 10 minutes
3
Carefully remove and discard the skin, and serve the fish with your choice of sides

Serving suggestions

There are endless ways to enjoy poached hake. As poaching is such a quick and simple cooking method, try flavouring the poaching liquid with aromatics such as lemongrass and star anise, and serving with simple steamed vegetables for a healthy, speedy midweek dinner.

Michael Caines serves his poached hake cold with soy and honey vinaigrette, quick-pickled mushrooms and radishes for a light, flavourful dish.

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