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.
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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How to poach hake
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