Hake is a lean white fish with a delicate taste similar to common fish such as haddock, cod, plaice and halibut. Thanks to its delicate flavor and its lightness, it can be prepared in many ways, for example in the oven, boiled or in a pan. Whichever technique you choose, it is essential to cook the fish until the meat is white and crumbly, while the silver skin should become slightly crunchy.
Ingrediants
Baked Hake
- Hake fillets (clean and boneless)
- Olive oil
- Kosher salt
- black pepper
- Assorted herbs and spices (to taste)
- Vegetables of your choice
Boiled Hake
- Hake fillets (clean and boneless)
- Waterfall
- Broth
- Diced onions, carrots and celery
- Aromatic spices (lemon slices, whole peppercorns, bay leaves, allspice, etc.)
Fried hake
- Hake fillets (clean and boneless)
- Frying oil
- Salt, pepper and other spices (to taste)
Steps
Method 1 of 3: Baked Hake
Step 1. Preheat the oven to 180 ° C
Turn on the oven and let it heat while you prepare the ingredients. Hake is a delicate fish that does not require long cooking times, so it is best to set the oven to a moderate temperature to prevent it from overcooking.
Baking the hake in the oven enhances its natural taste without making it excessively caloric
Step 2. Wrap each fillet with a sheet of aluminum foil
Make sure the skin side is facing down to get a good view of the meat. Pour a drizzle of olive oil over the fillets to prevent them from sticking. Tinfoil traps moisture, preventing the nose pad from drying out due to the heat.
- Make sure you use oven-safe foil.
- Leave the top of the tinfoil open momentarily to flavor the fish with herbs, spices or vegetables if necessary. These ingredients will cook thanks to the steam that will form inside the foil.
Step 3. Season the fillets
Sprinkle kosher salt, black pepper, lemon zest, or other spices of your choice on the hake. If desired, it is possible to insert vegetables or aromatic herbs with a pungent taste inside each packet. The fish will absorb the flavor during cooking, thus acquiring a slightly more intense taste.
Onions, garlic, capers and herbs like parsley and dill go well with baked hake
Step 4. Fold or twist the ends of the foil to close it
Once the hake is seasoned, close each pouch to make sure the heat is trapped inside. Sealing the fillet in aluminum foil also helps prevent liquid from leaking during cooking. In this way the fish will be richer and more succulent, not to mention that cleaning will be easier.
Avoid wrapping the fish too tightly, otherwise you risk crushing it and ruining its texture
Step 5. Arrange the cartons on a large baking sheet
Leave about 5-10 cm of space between one nosepiece and the other so that the heat can circulate better. On a single pan, you should be able to spread at least half a dozen medium fillets. You will need to use another pan or cook the fish twice if you have to prepare a large amount.
If you are concerned that the foil will stick, brush the surface of the pouches with oil to create a light coating before placing them on the pan
Step 6. Bake the hake for 10-12 minutes
Place the pan on the wire rack in the center of the oven. Now, set the timer for 10 minutes, so you remember to check the fish. Let it cook for another 2-3 minutes if you think it's necessary.
- When the meat is well done, it should appear white and crumbly. Also, it should easily crumble on contact with a fork.
- Try not to overcook the hake. Since it has a rather light consistency, it can overcook in a matter of minutes.
Step 7. Serve the hake with your favorite side dish
Serve the fillets with pilau rice or quinoa and a colorful salad. Try pairing it with steamed seasonal vegetables, a red potato salad or corn on the cob for a more substantial meal. Garnish it with a lemon wedge or a sprig of parsley and serve!
- Bring condiments like a tartar sauce or lemon sauce to the table for diners who prefer to spice up the fish.
- Store leftovers in the fridge by placing them in an airtight container. Cooked fish should stay fresh for 3-4 days if stored properly.
Method 2 of 3: Boiled Hake
Step 1. Fill a deep saucepan with the liquid you will use to boil the hake
Calculate a depth of about 5-10 cm. Run about 200ml of water into a saucepan, then add some broth. Make sure you use enough liquid to completely cover the fillets. Add your favorite flavors, such as lemon slices, whole peppercorns, bay leaves, and allspice.
- You can also use white wine instead of broth to make the liquid in which you boil the fish more pungent.
- Usually a diced onion, carrot and celery, called mirepoix in jargon, is also added to the liquid. These ingredients are used to delicately flavor the hake.
Step 2. Bring the liquid to a boil
Put the pot on the stove and set the heat to medium-high. Bring it to a boil, then let it simmer for 2-3 minutes. In this way the various aromas will be able to blend in the best possible way.
- For best results, the liquid should reach a temperature between 70 and 80 ° C before cooking the hake.
- Try not to boil the liquid. High temperatures can cause this type of fish to crumble.
Step 3. Place the hake fillets in the pot creating a single layer
Place them carefully in the water to prevent splashing. They should be placed on the cooking surface and completely immersed in the liquid. If you find that you haven't used enough, add water, wine, or broth until the fillets are covered.
Divide the fillets into groups if there is not enough space in the pot
Step 4. Blanch the fillets for 10 minutes
The liquid will cook the hake quickly without drying it out. Keep an eye on it while cooking. The fish will be ready when it becomes opaque and juicy.
- Avoid stirring the fillets while cooking, otherwise they may crumble.
- This is one of the fastest ways to prepare lighter varieties of fish, such as hake.
Step 5. Drain and serve the hake
Remove the fillets from the pot using a slotted spoon to drain the excess liquid. Place them on a generous layer of kitchen paper to absorb the water, then plate them to serve. Blanched hake goes particularly well with brightly colored vegetables with a delicate taste, such as tomatoes, mushrooms and courgettes.
- Butter sandwiches and loaves of freshly baked crusty bread help create a good balance with the texture of the fish.
- Blanched fish tastes best immediately after cooking. However, leftovers can be stored in the fridge for 2-3 days in the leftover liquid.
Method 3 of 3: Fried Hake
Step 1. Heat 2 tablespoons (30ml) of oil in a large skillet
Adjust the heat to a moderate temperature, take a pan and grease it with a little oil. The oil will have reached the right temperature when it starts to glow and smoke.
High smoke point oils, such as olive or canola, are preferred for deep frying
Step 2. Place the hake fillets in the pan with the skin side down
The fish will start to sizzle as soon as it comes into contact with the hot oil, so be sure to get it as close to the pan as possible to avoid possible splashing. Arrange the fillets about 3cm apart to keep them from sticking to the bottom and to prevent the pan from being overfilled.
- If the fillets are large and the pan is small, you may be able to cook only 1-2 at a time.
- Use pliers if you are concerned about getting burned.
Step 3. Fry the fillets on the skin side for 3-4 minutes
This cooking time should be enough to make them crisp on the surface. Let the fish cook until the part above the skin begins to take on a white color.
Hake is usually eaten with the skin on, as is the case with richer fish such as salmon and sea bass
Step 4. Turn the fillets
Slide the spatula under each fillet and turn it over. Press it firmly to the surface of each fillet for a moment, until you feel it begin to give way. This trick helps to evenly sear the underside of the fish and make it more tender.
- Make sure you separate the skin from the pan before turning the fish. Otherwise it can stick to the cooking surface and cause the fish to crumble.
- Always use a spatula instead of tongs to turn the fish. Not only does it facilitate the procedure, it also helps prevent the fish from crumbling, making it more pleasing to the eye.
Step 5. Continue frying the fish for 1-2 minutes or until cooked through
Once turned, the hake should only take about another minute to cook. Make a small cut with the edge of the spatula to observe how the cooking proceeds. The inside should appear white and crumbly, while on both sides it should appear slightly golden.
The fillets will be hot when you remove them from the pan. It is good to let them cool for 1 or 2 minutes before eating them
Step 6. Serve the fried hake with other tasty dishes
Prepare everyone's favorite dishes, such as garlic mashed potatoes or sauteed spinach, to make a rich and complete meal. Do you prefer lighter dishes? Cut a couple of tomatoes or prepare some mixed root vegetables instead. Serve the fish and eat it while it is hot.
- The rich and creamy sauces are excellent to accompany the crispy and golden fillets.
- Put the leftovers in the fridge and try to consume them within 3-4 days. Reheat the fried fish using the oven grill or a skillet with fresh oil to preserve the texture and prevent it from becoming soggy.
Advice
- When buying hake, look for fish that is already cut into fillets and without bones. This will significantly reduce the preparation time.
- Do not overdo it with spices and seasonings, so as not to overwhelm the flavor of the fish.
- Hake can also be used for dishes that require other types of tender white fish, such as cod, haddock, plaice, trout or halibut.
- Being versatile, fish can be paired with a large number of side dishes and ingredients, so experiment and customize your recipe.
