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.
Ingredients
Metric
Imperial
Hake
- 4 hake escalopes, each weighing 100g
- 1 tbsp of rapeseed oil
- salt
- pepper
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
- 2 tbsp of rapeseed oil
- 50g of watercress
Method
- 300g of golden beetroot
- salt
- 1 tbsp of cider vinegar
- 1 tbsp of rapeseed oil
- 1 bunch of radishes
- 2 tbsp of plain yoghurt
- 3 tbsp of mayonnaise
- 10g of parsley
- 5g of fresh mint
- 5g of chives
- salt
- pepper
- 1 tbsp of rapeseed oil
- 2 tbsp of rapeseed oil
- 50g of watercress
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.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
