Hake, Beetroot Salad & Watercress Recipe

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

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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

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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

300g of golden beetroot
salt

Refresh in ice water, peel, then cut into a 2cm dice and put into a salad bowl

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

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

Rinse the hake under cold water and dry on paper towels. Season on both sides

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

Place a mound of salad in the middle of a plate and position the hake on top

Finish by scattering over some fresh watercress and a drizzle of rapeseed oil

2 tbsp of rapeseed oil
50g of watercress

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Simon Rogan

Simon Rogan has achieved incredible success during his years at the top of British cuisine, gaining two 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.

Hake fillet with golden beet and radish salad

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