A fillet of hake is perfect for poaching with its soft, flaky flesh. Using a flavoured liquid imbues the fish with a lovely flavour – in the recipe below, chef Michael Caines uses a simple combination of stock, bay and lemon thyme to complement this beautiful fish.
Leave the skin on when poaching a delicate fish such as hake – this will help to hold it together during cooking. The skin can be removed and discarded after resting.
The recipe below serves four people.
How to poach hake
Metric
Imperial
- 720g of hake fillet, cut into 4 even portions
- 500ml of vegetable stock
- 1 fresh bay leaf
- 1 sprig of lemon thyme, large
- salt
- pepper
Method
Serving suggestions
There are endless ways to enjoy poached hake. As poaching is such a quick and simple cooking method, try flavouring the poaching liquid with aromatics such as lemongrass and star anise, and serving with simple steamed vegetables for a healthy, speedy midweek dinner.
Michael Caines serves his poached hake cold with soy and honey vinaigrette, quick-pickled mushrooms and radishes for a light, flavourful dish.
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