Simon Hopkinson’s warm hake with thinned mayonnaise and capers


by: Chi Town Kitchen

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.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

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


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)

Nutrition Facts
Simon Hopkinson’s warm hake with thinned mayonnaise and capers

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

how is this calculated?

Download Nutrition Facts Widget Code


1.  Make the mayonnaise, stir in the tarragon and set aside.

2.  Bring the court-bouillon to a boil in a large pan. Add the hake and bring back to a boil, then cover and remove from the heat. Let poach for 20 to 30 minutes.

3.  Put the garlic, flageolet beans, tomatoes, vinegar, olive oil, and some seasoning together in a pan and warm through gently until hot. Do not let the mixture boil.

4.  Pour the beans into a warmed large oval serving dish. Lift the hake onto a board or large plate and remove the skin. Carefully lift off the fillets and lay them on top of the beans. Stir 1 to 2 tablespoons of the warm court-bouillon into the mayonnaise to give it a good coating consistency. Spoon it over the fish, then sprinkle the capers and minced tarragon over the top. Dust with a little cayenne pepper and serve.

Cooks' note:
Sea bass & cod.

related recipes