Boar’s Head Spiced Fillet of Hake

A delicious spiced fillet of hake with mild curried potato, lime & cucumber dressing and a prawn bhaji from James Brown, Head Chef at The Boar’s Head, Ripley

Serves 4

  • FOR THE FISH: 4 x 6-8oz hake portions with skin on; 1dsp garam masala; 60g butter; salt and pepper; 1 lemon
  • FOR THE DRESSING: ½ cucumber peeled, deseeded and diced; a few springs of mint finely chopped; 1 lime; 4tbsp natural yoghurt
  • FOR THE MILD CURRY POTATO: 16 new potatoes, cooked and roughly chopped; 60g butter; 1 small onion, finely diced; 1 dsp mild curry powder; ½ clove of garlic, crushed
  • FOR THE PRAWN BHAJI: 1dsp vegetable oil; 1 onion thinly sliced; 1 egg beaten; plain flour; 1 small bunch of coriander, roughly chopped; 200g prawns, well drained and squeezed dry; ½ clove of garlic, crushed; pinch of ground cumin; pinch of chilli powder; pinch of turmeric; vegetable oil for deep frying

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Method

  1. Place the hake portions skin side down on a plate, sprinkle the flesh with salt, pepper and the garam masala and leave in the fridge for 2 hours.
  2. To make the dressing: juice and zest the lime into a bowl, add the yoghurt, cucumber, mint and season with salt and pepper. Refrigerate until required.
  3. To make the bhaji: In a saucepan warm the vegetable oil, add the sliced onion and garlic and cook slowly to soften. Once the onion is soft add the spices and cook for another minute. Put the contents of the pan into a bowl and cool slightly. Add the prawns, coriander and egg and stir together. Add plain flour a bit at a time until the ingredients start to hold together. This is best done in advance so you can drop spoonfuls of the batter into the fryer to cook.
  4. To serve pre-heat the oven to 200oc and pre-heat the fryer
  5. Heat a heavy bottomed non-stick frying pan with a dash of vegetable oil and a sprinkle of salt. Place the hake skin side down in the pan and put a knob of butter on each hake portion. Cook in the oven for 5 minutes.
  6. Meanwhile melt 60g of butter in a saucepan, add the diced onion, garlic and curry powder and cook for a minute. Add the chopped new potatoes and break them up with a fork and keep them moving to heat them up.
  7. Take the hake out of the oven and squeeze the juice of the lemon over the hake. Turn each portion over and return to the oven for a couple more minutes to finish cooking.
  8. Carefully place dollops of the bhaji mix into the fryer and cook, once cooked drain well on kitchen paper.
  9. When the hake is cooked and the potatoes are warm assemble the dish and finish with the yoghurt dressing.

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