Fish of the month
Poached Hake with Garlic Potatoes
Hake is something regularly on the menu within the Grimsby Institute training kitchen -The Gallery Restaurant It is a versatile fish that can be prepared and cooked easily.
4 baby carrots
Cracked black pepper
1 large potato, peeled and diced
1 clove of garlic, peeled and finely chopped
50ml ketjap manis
100g salted butter
200g edamame beans
1 vegetable stock cube
Tube of wasabi
Pea shoots for garnish
Mix of peas and beans to scatter around the plate (optional)
Remove the skin and trim the fillet, then wrap in cling film and refrigerate for 20 minutes.
Meanwhile place the sweetcorn with 100ml of water in a pan, then simmer for 15 minutes. Add the butter and ketjap manis to the sweetcorn then blend, if required pass the sweetcorn through a sieve using a spoon. Remove a small amount of peas and beans then set aside for garnish and place the remainder of both in the stock and boil for 7 minutes. Once cooked, blend with adding wasabi to taste, again sieve if required. Submerge the hake (still within the cling film) in simmering water for 10 minutes. Peel and part cook the carrots and potatoes, once they are nearly cooked (still firm) finish in a frying pan with the carrots, butter and black pepper, then the potatoes with garlic and butter. Remove the cling film from the hake and then roll the fish up in the nori paper. Trim the ends from the hake and cut into portions serving with the purees, carrots and potatoes, then garnish.