Crispy hake fil­let and roasted cau­li­flower with sauce gribiche

Food and Travel (UK) - - Contents -

SERVES 4 4 x 170g hake fil­lets, skin on 4tbsp rape­seed oil

1 medium cau­li­flower, bro­ken into bite-size flo­rets

For the sauce gribiche 2 eggs, plus 2 egg yolks

2tsp Di­jon mus­tard

2tsp ap­ple cider vine­gar

50ml sun­flower oil

150ml rape­seed oil

50g cor­ni­chons or gherkins 20g flat-leaf pars­ley, leaves re­moved and chopped 7g chives, chopped

50g non­pareilles baby ca­pers Scat­ter the flesh side of the fish with some sea salt and place in the fridge for sev­eral hours or overnight. Re­move 30 min­utes be­fore cook­ing. Pre­heat the oven to 220C/425F/Gas 7.

To make the sauce gribiche, bring a small pan of wa­ter to the boil, lower the whole eggs into the pan and cook for 8 min­utes. Re­move them from the pan and plunge into a bowl of cold wa­ter. When the eggs are cool enough to han­dle, re­move the shells, chop and set aside.

Place the egg yolks, mus­tard and ap­ple cider vine­gar in a bowl. Sea­son with sea salt and black pep­per and whisk with elec­tric beat­ers. Pour both the oils into a jug and add a drib­ble to the egg yolks, whisk­ing con­tin­u­ously so the mix­ture emul­si­fies and be­gins to thicken. Now the oil can be added in a slow, steady stream un­til the may­on­naise is very thick.

Slice the cor­ni­chons or gherkins and place in a bowl with the pars­ley, chives and ca­pers then mix half into the may­on­naise.

Put the cau­li­flower flo­rets on an oven tray lined with foil and toss with 1 ta­ble­spoon of the rape­seed oil. Roast for 7 min­utes, turn and cook for a fur­ther 5 min­utes.

Toss the fish in the rest of the oil and heat a fry­ing pan on high. Sear the fish, skin-side down, for 1 minute then lower the heat and fry for 5 min­utes. Turn the fish over and fry for a fur­ther 3 min­utes. Al­low to rest skin-side up on a plate lined with kitchen paper.

To serve, place some of the sauce on each plate and scat­ter over the re­main­ing cor­ni­chon mix­ture, add some cau­li­flower flo­rets and along­side the fish.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.