Hake with Alioli and Sanphire

Hake with Alioli and Sanphire

Although we're more used to eating Cod, during the summer months it's out of season in Britain and a great alternative is Hake. The best time to get your hands on some quality, British sourced Hake is between May and September. If you're lucky enough you'll be able to find it in your local supermarket, if not your local fishmonger definitely will (always look at the eyes to ensure its fresh... the fish not the fishmonger).

The richness of the Alioli with the flakey Hake are rounded off with the sharp freshness of the Sanphire makes for a very delicate and delicious dish.

Ingredients
Fillet of Hake
Butter
1 tbsp Olive Oil
Handful of Sanphire
Alioli

Method
1. Heat a pan over a medium heat and add equal parts olive oil to butter (this stops the butter burning which would give a bitter taste to the fish).
2. Season the fish and add to the pan. Treat it like you would a steak, 2-3 minutes on each side depending on the thickness of the fillet.
3. About 1 minute before it finishes cooking add a knob of butter and baste well.
4. Once the Hake is cooked let it rest (as you would with a steak) for half of its cooking time. Approx. 3 minutes.
5. For the sanphire simple add to a hob of boiling, salted water for 2-3 minutes. Drain and dress with some extra virgin olive oil.
6. To serve add a thin layer of Alioli onto the centre of the plate and lay the sanphire over. Then rest the Hake over the bed of Alioli and Sanphire and add another spoon of Alioli over the top for some added decadence.
7. I usually serve this with some new potatoes and a fresh salad. All in all makes for a great dish to kick the summer off!

Give the recipe a try, see what you think and share it with us.

Enjoy the weather this weekend.

Albert