Roast hake with salsify, citrus and raddichio

This stunning pan-roasted hake recipe from Julien Carlon of Cigalon is a delicate dish with perfectly balanced flavours. Grapefruit, blood orange and radicchio offer up some of the best flavours of winter, with sweet roasted salsify batons adding just the right amount of sweetness.

First published in 2017




Roasted hake with salsify, citrus and raddicio

Salsify batons and coulis

Fennel and citrus dressing

Charred radicchio

To serve


  • Blender
  • Mandoline


To begin, squeeze the juice of half a lemon into a bowl of water. Peel the salsify and add each peeled baton to the water to prevent discolouration. Cut each salsify into 10cm long batons, keeping all the trimmings for the purée
Melt a knob of butter in a pan and add the salsify batons, 1 clove of garlic and a little thyme. Season with salt and pepper, cover with a lid and cook for 10–15 minutes until al dente and golden, adding a little water if needed
Place all of the salsify trimmings in a pan, cover with cold water and add the remaining lemon juice, 2 tbsp of olive oil and some salt. Simmer for 15–20 minutes until tender
  • 1/2 lemon
  • 2 tbsp of olive oil
Strain and blitz in a blender until smooth - it should have the consistency of double cream. Add a little of the cooking water if needed to loosen, and season with salt
Using a mandoline, finely slice the fennel. Place in a pan and add the blood orange juice, grapefruit juice and garlic clove. Season with salt and pepper, simmer for 15 minutes then pass through a fine sieve, reserving the liquid. Whisk in the olive oil and set aside
Segment the remaining halves of the blood orange and grapefruit and finely slice the kumquat. Set aside ready to garnish the dish
To cook the hake, place an ovenproof frying pan over a high heat and add a dash of olive oil. Season the fish all over with salt
  • salt
  • 4 hake fillets, (pavés)
  • 1 dash of olive oil
Place the hake in the pan skin-side down, cook for approximately 1 minute, then add the garlic cloves, thyme and butter. Finish cooking in the oven for 8–10 minutes
Cut each radicchio into quarters, season with salt and pepper and drizzle with olive oil. Char cut-side down on a griddle pan until lightly blackened
To serve, place 2 tbsp of the salsify coulis in the centre of each plate and place the hake on top. Arrange the grilled radicchio, roasted salsify, citrus segments and kumquats neatly on the side, drizzle with the citrus and fennel dressing and serve
First published in 2017

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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