Baked Hake, Lemon Caper Dressing & Fennel Potato Gratin
Fresh, lemony fish meets rich, creamy potatoes and fennel in this simple recipe. Baked with plenty of oil and lemon, removing the fish from the oven at 60°C will ensure it stays beautifully soft and juicy.
4 hake fillets, skin on (approximately 150g each)
Olive oil, for brushing the fillets
½ tsp sea salt
8 slices lemon
For the dressing
4 tbsp extra virgin olive oil
Grated zest of 1 unwaxed lemon, plus 2 tbsp of juice
3 tbsp small capers
2 tsp Dijon mustard
¼ cup parsley, finely chopped
For the gratin
500g potatoes, thinly sliced
1 small brown onion, thinly sliced
2 small fennel bulbs, thinly sliced
6 sprigs fresh thyme
25g unsalted butter
300ml double cream
½ tsp nutmeg
Salt and freshly ground pepper
To make the gratin
1. Preheat the oven 180°C/ 160°C fan / gas 4.
2. Grease a large baking dish with the butter.
3. Bring 2 pans of water to the boil.
4. Blanch the fennel and onion for 10 minutes and the potatoes for 5 minutes.
5. Drain the vegetables, spread over the base of the baking dish and season.
6. Add the thyme and nutmeg to the cream and pour over the potato mix.
7. Cook uncovered for approximately 40 minutes until the top is crisp and golden. Ensure the filling is cooked by inserting your Thermapen into the centre, there should be no resistance and the temperature should reach 75°C or above. Cook for increments of 10 minutes until ready.
8. Cover with tin foil and leave to one side.
To make the fish and dressing
1. Place the hake fillets skin side down onto the sliced lemons, 2 per fillet. Place in a roasting tin with a little oil and a crack of salt over the skin. cook until the internal temperature reaches 60°C with your Thermapen, this will take around 8 minutes. Remove from the oven once the temperature has been reached.
2. Mix the oil with the lemon juice, capers, mustard and seasoning.
3. Serve the fish with the gratin, drizzled with the dressing, some lemon zest and fresh parsley.
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