Hake fillet with golden beet and radish salad

This marvellous hake recipe is from Simon Rogan offers a quite stunning combination of flavours. 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.

First published in 2015
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Ingredients

Metric

Imperial

Hake

Beetroot salad

To plate

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
  • 1 tbsp of rapeseed oil
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
First published in 2015
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Simon Rogan has achieved incredible success during his years at the top of British cuisine, gaining three Michelin stars at his flagship Cumbrian restaurant, L’Enclume, where he farms and forages all manner of unusual edibles. His highly complex, beautifully crafted dishes change as regularly as the natural world and his restaurant is one of the best in Britain.

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