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




Poached hake


Honey and soy vinaigrette

To serve


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
Cook for 3 minutes until the mushrooms and soft and tender then remove from the heat and leave to cool
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
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
When rested, carefully remove the skin from the fish and discard
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

Michael Caines is one of the most respected chefs in the UK. With his own Michelin-starred country house hotel Lympstone Manor, he is writing the next chapter in his illustrious career.

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