Serve the poached hake on a bed of the broth with salsa dripping from the hake.

Ingredients

  • 600g hake fillets

For the Poaching Liquid:

  • 1 lemon
  • 4 black peppercorns
  • Fresh parsley
  • 35ml white wine
  • 500ml water

For the Garden Broth:

  • Handful of garden kale
  • White of 1 leek, cut in strips
  • 1 carrot, peeled and sliced in strips
  • Handful of pak choi
  • 1 clove garlic, sliced
  • ½ an onion, thinly sliced
  • 1 tblsp rapeseed oil
  • 100ml of fish stock hake was cooked in

For the Salsa:

  • ½ red pepper, diced
  • ½ yellow pepper, diced
  • ½ red onion, diced
  • 1 tblsp chilli oil
  • 3 tblsp rapeseed oil
  • Zest of 1 lemon
  • Half the juice of 1 lemon
  • Bunch of basil leaves
  • Freshly ground black pepper

To Garnish:

  • 5g toasted sesame seeds
  • Chopped basil

Method

  1. Add all the ingredients for poaching liquid into a pot and bring to boil then reduce heat to simmer. Neatly fold and add the hake fillets. Poach for approximately 8 minutes.
  2. For the Salsa: Put the ingredients into a food processor and blend to create a vibrant salsa. Place this in glass jar with lid and it will keep for one week. It's excellent for serving with grilled, barbecued or fried fish over summer months.
  3. For the Garden Broth: In a pan add the oil and sweat the garlic with onions for two minutes then add the stock from the hake. Reduce by half then add the washed kale, leeks, carrots and pak choi. Season with freshly ground black pepper. Toss all in pan for 30 seconds only. Remove from the heat.
  4. Serve the poached hake on a bed of the broth with salsa dripping from the hake. Sprinkle with toasted sesame seeds.