Poached hake with honey and soy vinaigrette and quick-pickled mushrooms
This stunning poached hake recipe from Michael Caines is served with a soy and honey vinaigrette and zingy quick-pickled mushrooms for a fresh and flavourful main course. The dish can be served hot or cold, depending on preference. Poaching is a great technique for most types of fish, ensuring the delicate flavour is maintained while keeping the flesh is nice and moist – plus there's the added bonus of being healthier than many cooking methods, as no fat has to be added to the pan.
First published in 2018
discover more:
Ingredients
Metric
Imperial
Poached hake
- 720g of hake fillet, cut into 4 even portions
- 500ml of vegetable stock
- 1 fresh bay leaf
- 1 sprig of lemon thyme, large
- salt
- pepper
Mushrooms
Honey and soy vinaigrette
- 25g of clear honey
- 1 pinch of Chinese five-spice powder
- 15g of Dijon mustard
- 12g of balsamic vinegar
- 25ml of white wine vinegar
- 5g of soy sauce
- 100g of light olive oil
- salt
- pepper
To serve
- 4 radishes, finely sliced
- 2 spring onions, finely sliced
SAVE RECIPE
Method
1
To begin, prepare the mushrooms. Sweat the shallots in the olive oil with a pinch of salt until soft but without colour, then add the thyme. Add the mushrooms, season with salt and pepper then squeeze in the lemon juice
2
Cook for 3 minutes until the mushrooms and soft and tender then remove from the heat and leave to cool
3
To make the vinaigrette, place the honey, five-spice and mustard in a bowl and whisk together. Whisk in the balsamic vinegar, white wine vinegar and soy sauce until incorporated. Slowly whisk in the oil until emulsified and season with salt and pepper. Set aside
- 25g of clear honey
- 1 pinch of Chinese five-spice powder
- 15g of Dijon mustard
- 12g of balsamic vinegar
- 25ml of white wine vinegar
- 5g of soy sauce
- 100g of light olive oil
- salt
- pepper
4
To poach the hake, pour the vegetable stock into a saucepan and add the bay leaf and lemon thyme. Bring to the boil, season with salt and pepper then carefully place the fish in the boiling stock. Return to the boil then remove from the heat and leave the fish for 2 minutes. Drain the fish, place on a tray lined with parchment paper and set aside to rest
- 1 fresh bay leaf
- 500ml of vegetable stock
- 1 sprig of lemon thyme, large
- pepper
- 720g of hake fillet, cut into 4 even portions
- salt
5
When rested, carefully remove the skin from the fish and discard
6
To serve, add a generous spoonful of the vinaigrette to each plate and sit the hake on top. Garnish with the mushrooms, spring onions and radish slices and serve
- 2 spring onions, finely sliced
- 4 radishes, finely sliced
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
