Hake has been named the UK’s most sustainable fish and we are still eating only 1.5% of it. It seems that many cooks are unsure of what to do with this abundant ingredient - I am here to help!
Curing is the method of preserving by salting, drying, pickling or smoking. When it comes to fish, it was the original preserving method. On sailing vessels fish were usually salted down as soon as they were caught to prevent spoilage. Curing fish means a delicate texture with a developed flavour that is perfect for a light and interesting starter. All elements of this dish can be prepared in advance with only the plating up left to do when your guests arrive - making it the perfect, stress-free start to any dinner party.
This recipe is time consuming, but the end result is completely worth it!
- Mix all of the ingredients (excluding the hake) together and put into a tray
- Cut the hake in half lengthways
- Lay hake on top and spread the cure all over the fish
- Clingfilm the tray and place in the fridge for 10 hours
- Turn the fish twice during this 10 hours
- Wash the cure off the hake
- Clingfilm the fish into 2 rolls
- Place the rolls back in the fridge
- Remove the skin from 2 of the mandarins
- Place all of the mandarins and sugar in a blender and blend until smooth
- Pass through a fine chinois or sieve
- Place the tomatoes into boiling water for 10 seconds
- Drop them into iced water
- Remove the skins
- Cut each tomato in half
- Cut the hake into rounds and remove the clingfilm
- Arrange the hake, mandarin gel, tomatoes, beetroot and pea shoots on 4 plates