Oat-Crusted Hake with Smoked Mackerel Chowder Image

Oat-Crusted Hake with Smoked Mackerel Chowder

If These Meals Could Talk - "Anna Haugh"

10
Prep Time
(Minutes)
10
Cook Time
(Minutes)

Ingredients

For the Hake

  • 4 x 150g (5½ oz) hake fillets, skin left on
  • 1 egg white
  • 30g (1 oz) jumbo oats
  • 10g coriander seeds
  • 30g (1 oz) sesame seeds
  • Salt

For the Chowder

  • 50g (1¾ oz) butter
  • 1 garlic clove, bashed with the side of a knife
  • 1 x thyme sprig
  • 1 onion, peeled and chopped
  • 250ml (1 cup) milk
  • 50ml (¼ cup) double (heavy) cream
  • 2 x fillets smoked mackerel (skin removed)
  • Zest of 1 lemon
  • Juice of ½ lemon

For the Vinaigrette

  • 100ml (3½ fl oz) white wine vinegar
  • 100ml (3½ fl oz) vegetable oil
  • 100ml (3½ fl oz) extra virgin olive oil
  • 2 garlic cloves, crushed
  • ¼ shallot, peeled and finely diced
  • 1 thyme sprig, leaves picked
  • 1 tsp sugar
  • Pinch salt

For the Spinach

  • 500g (1lb 1½ oz) spinach
  • 30g (1 oz) butter

Steps

For the Hake

  1. To make the hake, preheat the oven to 180°C/350°F/Gas mark 4.
  2. Toast the coriander seeds in a dry frying pan until fragrant.
  3. Toast the sesame seeds in a dry frying pan until golden.
  4. Heat a little oil in a small frying pan and cook the oats until golden.
  5. Season the fish portion with salt. Brush the skin side with egg white and sprinkle on the mix of oats,
  6. coriander seeds and sesame seeds.
  7. Bake in the oven for 6-10 minutes, depending on the thickness of the portion.

For the Chowder

  1. To make the chowder, sweat the garlic, thyme and onion in butter and a little oil for 5 minutes.
  2. Add the milk and cream and bring to the boil.
  3. Add the mackerel and blitz in a blender.
  4. Stir in the lemon zest and juice

For the Vinaigrette

  1. To make the vinaigrette, whisk ingredients together or place them in a large jar and shake well. Leave in a warm place until ready to use.
  2. Pass through a sieve just prior to serving.

For the Spinach

  1. To make the spinach, heat the butter in a large wok. Add the spinach in big handfuls, putting more in the pan as it wilts. Serve immediately.
  2. To serve, place the hake in the centre of the plate. Spoon a little of the vinaigrette over the oat crust. Pour the chowder around the fish and place a spoonful of wilted spinach alongside the fillet.