Baked hake with summer vegetables and dill oil
Item 1 of 1
Adam Simmonds serves up a beautiful baked hake recipe, served with colourful seasonal vegetables and finished with a vibrant dill oil. The fish is baked on a bed of lemongrass and shallot for an aromatic finish. Dill oil is very quick to whip up in the Vitamix but requires time to strain to give it a crystal-clear finish, so make sure you plan ahead.
First published in 2017
Ingredients
Metric
Imperial
Baked hake
- 4 hake fillets, each weighing approximately 160g
- 1 stick of lemongrass (1), roughly chopped
- 50g of shallots, finely sliced
- 150ml of white wine
- 30g of butter, diced and cold
- 1 lemon, juice to season the sauce, zest to garnish
- salt
Dill oil
- 25g of dill, picked
- 100ml of grapeseed oil
Summer vegetables
- 8 baby carrots
- 8 baby courgettes
- 250g of fresh peas, podded weight (1kg if buying peas in pods)
- 250g of broad beans, podded weight (1kg if buying beans in pods)
- 1 handful of parsley, chopped
- 1 handful of chervil, chopped
- 1 handful of dill, chopped
- salt
To garnish
SAVE RECIPE
Equipment
- Vitamix Pro750 fitted with 0.9l Container
- Muslin cloth or a coffee filter
Method
1
Make the dill oil the day before you plan to serve the dish. Blanch the dill in salted boiling water for 5 seconds then refresh in ice water
- 25g of dill, picked
2
Squeeze out any excess water from the dill and transfer to the Vitamix container with the oil. Blitz for 15–20 seconds until the dill has broken down (do not over-blend or the flavour will be compromised). Pass through a fine sieve then strain through a coffee filter or muslin cloth overnight in the fridge. The oil will keep up to 5 days, but keep in a dark place to maintain the vibrant colour
- 100ml of grapeseed oil
3
When ready to cook the final dish, use a mandoline or peeler to shave the carrots and courgettes into thin ribbons. Place in a bowl, lightly season with salt and mix gently. Set aside
4
Blanch the podded broad beans for 2 minutes in heavily salted boiling water, adding the podded peas for the final 30 seconds of cooking. Strain and refresh in iced water before removing the outer skins from the beans (and peas, for a very refined finish)
- 250g of broad beans, podded weight (1kg in pods)
- 250g of fresh peas, podded weight (1kg in pods)
5
Preheat the oven to 175°C/gas mark 4
6
Place the sliced shallots and lemongrass in a baking tin and place the hake fillets on top. Add the wine and bake in the oven for 5–8 minutes
- 50g of shallots, finely sliced
- 150ml of white wine
- 1 stick of lemongrass (1), roughly chopped
- 4 hake fillets, each weighing approximately 160g
7
Remove the fish from the oven and keep covered in a warm place. Pass the liquid from the tin through a sieve into a clean pan, place over a medium heat and reduce slightly. Whisk in the cold cubes of butter to emulsify, and season with salt and lemon juice to taste
9
Divide the vegetables between bowls and top with the fish. Finish with drops of the dill oil, a little lemon zest and some pea shoots to finish
First published in 2017
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2023
