Hake is a sustainable and delicious fish to cook, and this recipe certainly does the fillet justice. Paired with flash-fried wild mushrooms and a warm kale and bean salad, the dressing of soy sauce and sesame oil works surprisingly well with the earthy, autumnal flavours.
Make the parsley oil by blanching the parsley in boiling water for 30 seconds. Refresh in iced water to retain the herb's green vibrancy
2
Drain and place the parsley into a blender with the groundnut oil and blitz until completely smooth. Strain through a muslin cloth into a bowl or jug and set aside
3
Sprinkle a pinch of sea salt on the white flesh of your hake fillets– this will keep the fish firm. Set aside
4
Heat a knob of butter in a large frying pan until it bubbles, then add the sliced onion. Sauté gently for at least 15–20 minutes, so that it softens properly and sweetens up
5
Add the garlic and stir through for another 5 minutes, then add the kale and mix. Cover and leave to gently steam for 6–8 minutes, or until wilted but still nice and green
6
Add the beans, heat through and keep warm until ready to serve
7
Now is the time to cook the hake. Place the fillets skin-side down in a cold pan and place over a medium heat. Fry for 4 or 5 minutes, then turn to cook for another minute
8
Meanwhile, in another pan, add the other knob of butter and place over a fairly high heat. Add the mushrooms and toss so that they brown quickly but don't lose too much moisture. Season with a pinch of salt
9
Before serving, mix together the sesame oil, soy and vinegar, then use this to dress the beans and kale
10
Serve a portion of the bean and kale mixture in the middle of the plate. Dot the wild mushrooms around the outside and crown the kale with a piece of hake. Finish by drizzling the parsley oil over the fish and around the outside
