Crispy hake fillet and roasted cauliflower with sauce gribiche
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.