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Roasted hake with clams, cider sauce and dill oil
Published: July 18, 2019 at 5:08 PM
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Serves 4
Easy
Total time: 45 mins
+ brining + pressing
0 reviews
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Get a taste of the Spanish Camino with this elegant seafood dish from My Million Pound Menu winner, Pilgrim
Gluten free
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Try this roast hake then check out our grilled hake, Spanish hake, Mediterranean baked hake and more hake recipes.
Ingredients
Nutrition
DILL OIL
- a bunch, plus extra to serve dill
- 100ml olive oil
HAKE
- 200g sea salt
- 4 fillets (around 800g) hake
- 4 sprigs thyme
CLAMS
-
400g clams
cleaned
-
330ml dry cider
-
olive oil
-
2 echalion shallots
sliced
-
4 sprigs thyme
-
2 cloves garlic
sliced
-
1 tbsp crème fraîche
Nutrition: per serving
-
kcal449
low
-
fat27.6g
-
saturates6.1g
-
carbs5g
-
sugars2.9g
-
fibre0.6g
-
protein39.3g
-
salt2.7g
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Method
-
step 1
Blitz the dill with the oil using a small blender or food processor for 5 minutes until a vibrant green. Line a sieve with muslin, put over a bowl and pour in the dill oil. Leave for 1-2 hours, then discard the pulp left behind.
-
step 2
Whisk the salt into 1 litre of cold water until dissolved, then add the hake fillets and chill for 1 hour. Remove the fillets and wash under gently running cold water, then pat dry with kitchen paper. Wrap each fillet tightly in clingfilm and chill for 1 hour to firm up.
-
step 3
Heat a large pan over a high heat. Add the clams and cider, cover with a lid and steam for 3-5 minutes or until the shells open. Pour through a sieve, catching the cooking liquid in a bowl.
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step 4
Heat 2 tbsp of olive oil in a pan and cook the shallots, thyme and garlic for a few minutes until soft. Add in the cider, bring to the boil and simmer until reduced by half. Whisk in the crème fraîche, season and keep warm.
-
step 5
Heat the oven to 200C/fan 180C/gas 6. Put the hake fillets onto a baking-paper-lined tray, drizzle with oil and sprinkle on some thyme. Roast for 10 minutes until cooked through. Tip the clams back into the sauce and heat through.
-
step 6
Spoon the clams and sauce into bowls, top the with hake, drizzle over some of the dill oil, and serve with extra dill, if you like.
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