Thursday, July 21, 2011

What the hake?

Hake is a mild-flavored member of the cod family.  Many cod recipes can be substituted with hake (or other white fish).  Disclaimer: I have not made this recipe YET.  I'm pretty excited about it though so I had to share it.  Also, notice it utilizes cabbage and peas- both are IN SEASON here in Maine right now!

Want some hake?  Check out the following places:

You'll need:
  • 1/2 head cabbage 
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon freshly ground pepper
  • 1/2 teaspoon plus 1 tablespoon kosher salt
  • 1/2 cup peas- I'm going to use a handful or two of fresh snow peas.
  • 2 cups chicken broth
  • 1/4 lemon juice (less if you use fresh)
  • 4-6 fillets of hake (or cod or pollock)
  1. Heat the oil and butter in a large skillet over medium heat. Add the cabbage, the pepper, and 1/2 teaspoon of the salt and sauté until soft and golden, 5 to 6 minutes. Add the peas and cook another minute. Remove from skillet to a plate, cover with foil, and set aside.
  2. Add the chicken broth, lemon juice, and remaining salt to the skillet and bring to a simmer. Place the hake in the pan and poach, covered, until opaque, about 4 minutes total, flipping carefully once. Transfer the cabbage and fish to plates.
  3. Boil the poaching liquid over high heat until slightly thickened, about 2 minutes. Spoon over the cabbage and fish before serving.
(adapted from Real

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