Sun-dried Tomato Crust Baked Hake with Seasonal Veggies
Serves 6
Ingredients
Hake fillet cleaned 1kg
Olive oil
Corn on cob 4
Butter 100g
Milk 250ml
Water 2L
Baby potatoes 1kg
Olives (pitted) 200g
Spring onion 2 stem
Red onion 1 sliced
Crispy bacon 200g
Red wine vinegar 4 tbsp
Swiss chard spinach
Truffle oil 1 tsp
Salt and pepper
Baby carrots 250g
Orange/orange juice 100ml
For the Crust
Torn Ciabatta 2 cups
Sun-dried tomatoes 120g
Garlic clove 1
Parmesan cheese 1/2 cup
Lemon zest 1 tsp
Coriander 1 handful
Olive oil 3 tbsp
*Place everything in a blender and blitz till nice and fluffy (like breadcrumbs)
Method
Fill up a pot with cold water, add 2 tbsp of salt and cook your potatoes till soft. Once cooked, drain water out and place aside for 5min to dry. Then rub them with olive oil and place in the oven on 180 degrees for 15min to get a nice gold colour.
In a sauce pot add 2L water, milk, butter and cook your sweet corn in that mixture. Once done cooking, drain the liquid and set your corn aside.
In a separate bowl add your olives, chopped spring onions, crispy bacon, chopped parsley and set aside. This is to garnish your veggies (corn and potatoes) once plated.
Rub the hake with salt, squeeze some lemon juice and olive oil. Bake in the oven for 5 minutes on 190 degrees. Take the fish out and top it with the sun-dried tomato crust you prepared earlier, drizzle with some olive oil and place in the oven for 15minutes until browned and crunchy.
Sauté your spinach in a pan with butter, salt and a touch of truffle oil.
Blanch your carrots in salty boiling water for 5minutes and then add to an ice water bath.
In a pan with a knob of butter, add your carrots, a pinch of salt and squeeze in some orange juice and sauté for 2-3 min.
Plating
Use the spinach as a bed for your crumbed hake. With the palm of your hand gently press the baby potatoes one by one until they break.
Plate your baby potatoes and sweet corn around the fish and top them with the garnish of olives, chopped spring onions, crispy bacon and chopped parsley.
Garnish your platter with the blanched baby carrots.
Featured Image:
Supplied
