Pan-Fried Hake Fillet with Braised leek, Samphire and Fondant Potatoes

Heekfilet

Hake is a distant relative of cod and therefore an affordable alternative to the increasingly expensive cod.

The fish is mainly found in the Atlantic Ocean and is often caught by southern European fishermen. You may have seen this in Spanish or Portuguese markets under the name merluza.

Heekfilet
Ingredients

You can definitely leave the soft skin on while frying it, this will then become wonderfully crispy.

In this recipe we dress braised leek and samphire with warm fondant potatoes on the plate. We place the fried hake fillet on top and serve it with a delicious bisque-based foam sauce.

Heekfilet bakken
Frying the hake fillets

What is hake fillet?

Hake, despite the fact that it’s a separate species, is sometimes included in the cod family. That is why consumers sometimes wonder whether they would rather choose hake or cod.

The hake is a slender, silver-colored fish with a wide mouth. You can recognize it by the protruding bottom of the mouth. The inside of the mouth is black. Hakes can grow up to 1.4 meters in length and feed on fish and squid. They live a maximum of 20 years.

The fish is known for its mild, white flesh, and it’s a popular choice for seafood dishes.

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Pan-Fried Hake Fillet with Braised leek, Samphire and Fondant Potatoes

Delicious hake fillet served with a bisque-based foam sauce.
Prep time10 minutes
Cooking time25 minutes
Servings: 4 persons
Author: Cultiviz
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Ingredients

  • 500 grams hake fillet with skin
  • 2 pcs leek
  • 200 grams samphire
  • 1 tsp curry powder
  • 2 dl bisque recipe
  • 1 dl cooking cream
  • 12 fondant potatoes recipe
  • dash sunflower oil
  • butter ice cold
  • black pepper freshly ground
  • salt

Instructions

  • Heat the bisque and add the cooking cream. Allow to reduce slightly and season with salt and pepper if necessary. Just before serving, make the bisque using a hand blender with cold lumps of butter to create a foamy sauce.
  • Chop the leek coarsely and wash thoroughly. Drain well. Heat a knob of butter in a frying pan and fry the leek until it becomes translucent. Add the curry powder and stir. Add the samphire and season with freshly ground pepper. Let it simmer for only 2 more minutes. The samphire should remain nice and crispy.
  • In the meantime, cut the hake fillets into 4 portions and season generously with freshly ground pepper and salt.
  • Heat a dash of sunflower oil in a non-stick pan and fry the hake fillets on the skin side until firm.
    Heekfilet bakken
  • Turn the fillets over, add a nice knob of butter to the pan and fry for another 5 minutes on the other side while continuously basting the skin of the hake fillet with the frying butter.
    Heekfilet bakken
  • Dress the braised vegetables with the warm fondant potatoes on the plate and place the fried hake fillet on top.
  • Spoon the foamy sauce over it.

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