A delicious and easy to prepare fish dish.
Ingredients
- for the hake:
- ingredients:
- 12 oz fresh hake (skinned and pinned)
- 2 tblsp breadcrumbs
- 1 tblsp fresh herbs ( parsley,basil, chive)
- zest of ½ lemon
- 1 dessert spoon of melted butter
- salt and pepper
- for the puree:
- 300 g celeriac (cubed)
- 100 g potatoes (cubed)
- 0.5 pint milk
- 0.5 pint water
- 1 bay leaf
- salt and white pepper
- 1 tblsp crème fraiche
- 1 tsp chopped chives
- for the celeriac chips:
- 400 g celeriac
- 1 tblsp rapeseed oil
- 1 tsp paprika
- salt and pepper
Method
- For the celeriac chips:
- First get the chips on to cook. Trim the outer skin of the celeriac as you would a turnip
- Cut the 400g celeriac into chunky chips.
- Blanch in a pot of salted boiling water for 2 minutes. Strain well , toss in the oil and season with the salt , pepper and paprika
- Place on a tray lined with a silicone mat or baking parchment and place into a hot oven at 200°C for approx 30 minutes. Remove and allow to cool just a little before moving or serving.
- For the puree:
- Second job is to get the puree on to cook. Place the potato, celeriac, bayleaf, salt and pepper in a sauce pan and add the milk and water.
- Bring to a simmer and cook gently until tender for about 20 minutes. Now strain well and remove the bay leaf.
- Use a potato masher or food processor to mash the potato and celeriac. Now season with salt and pepper and stir in the crème fraiche and chive.
- Season to taste and serve.
- For the hake:
- Season the fillets of hake with salt and pepper, roll or fold the hake in half which will give a thicker fillet that cooks easier without drying out and produces a far better presentation.
- Shape the piece of fish with your hands until neat. In a mini food processor whiz up the breadcrumbs, butter, lemon jest, herbs, salt and pepper.
- Sprinkle this over each fillet. Place the hake into the oven with the chips to cook for approx 12-14 minutes depending how thick the fillet is until cooked through.
- To serve:
- Warm your two plates.
- Place a spoon of the hot celeriac puree on the centre of each plate and then pop your baked fillet of crumbed hake on top of each.
- Garnish as desired with the chips or serve in a neat little bowl on the side.
