Pan-fried hake with mushrooms, beans, kale and sesame dressing


First published in 2019
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Parsley oil

  • 1 bunch of fresh parsley
  • 200ml of groundnut oil, or any neutral-flavoured oil

Hake and mushrooms

White beans and kale

  • 1 onion, sliced
  • 2 garlic cloves, finely chopped
  • 200g of kale, rinsed with water and stalks finely chopped (no food waste here!)
  • 400g of cannellini beans, drained (1 can)
  • 1 tbsp of sesame oil
  • 1 tbsp of light soy sauce
  • 1 tbsp of red wine vinegar
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
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
Sprinkle a pinch of sea salt on the white flesh of your hake fillets– this will keep the fish firm. Set aside
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
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
Add the beans, heat through and keep warm until ready to serve
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
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
Before serving, mix together the sesame oil, soy and vinegar, then use this to dress the beans and kale
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
First published in 2019
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