
Simon Hopkinson’s warm hake with thinned mayonnaise and capers

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Hake is a very common fish in Spain and can be found in most fishmongers and supermarket fish counters. Often the whole fish is for sale and the fishmonger will slice it into cutlets for you. The head is usually included and boiling it is a great way to get fish stock when required.
ingredients
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serves: 4
1 quantity Basic Court-bouillon
1 piece (4-lb/1.75-kg) of hake on the bone
1 small garlic clove (minced)
1 can (15-oz/425-g) flageolet beans (drained and rinsed)
2 large tomatoes (skinned, seeded, and finely diced)
2 teaspoons tarragon vinegar
2 tablespoons olive oil
1 tablespoon small capers (rinsed)
leaves A few tarragon for garnish
pinch of cayenne pepper
Salt and freshly ground black pepper
MAYONNAISE:
2 egg yolks
1 teaspoon Dijon mustard
dashes A few of hot pepper sauce
2 teaspoons dry white wine vinegar
2/3 cup (150 ml) sunflower oil
2/3 cup (150 ml) olive oil
4 leaves from sprigs of tarragon (minced)
Servings Per Recipe: 4
Amount per Serving
Calories: 1130
- Total Fat: 85.1 g
- Saturated Fat: 10.9 g
- Trans Fat: 0 g
- Cholesterol: 337.5 mg
- Sodium: 1300.9 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 4.1 g
- Sugars: 6.5 g
- Protein: 78.7 g
preparation

Sea bass & cod.
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