This will … When cooked in the oven, it should be covered with either a tight-fitting lid or wrapped in foil. Use a light touch with spices and seasonings to avoid overpowering the flavor of the fish. In Portugal and Spain, cooking Hake is often done by grilling, pan-frying and baking; each Spanish region seems to have its own version of a Hake dish. Method. 7. Europe’s biggest consumers of hake are Spain – they get through around 6kg per year, per person. Avoid buying hake during the breeding season from February to July and check the latest sustainability information to avoid buying fish from depleted stocks. Fillet of hake with mussels and parsley cream sauce, Hake fillet with golden beet and radish salad. Hake is a genus term for 13 species of fish, although only one of these species - European hake - is found close to Britain. If you run out of room in the pan, it may be necessary to cook the fish in batches. There are numerous ways to cook hake fillets. Rich cream sauces can make an excellent compliment to the crisp, golden-brown fillets. Sprinkle salt, black pepper, parsley and 1 tablespoon of olive oil over the hake fillets. Hake is particularly loved in Spain, where it is often grilled or baked and served with chorizo, paprika or garlic. Season to taste with the salt and pepper and dust lightly all over with a little flour then generously rub all over with mayonnaise. By signing up you are agreeing to receive emails according to our privacy policy. 1. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Breaded hake, asparagus and wild garlic sauce, Roast hake with chorizo, chickpeas and coriander, Hake with zhoug and yellow split pea dhal, Join our Great British Chefs Cookbook Club. Butter, margarine, olive oil, and other frying fats quickly carry flavor and heat into the fish, acting as a kind of marinade. Make condiments like tartar sauce or lemon butter available for diners who prefer to dress up their fish. Hake is a versatile fish that can be prepared many ways. Be careful not to let the liquid come to a full boil. Roasting is a superb way to cook a whole hake but it can also be barbecued, cooked en papillote or poached. Want to learn some new culinary skills? Method Pat the fish fillet dry and sprinkle all over with lemon juice. Then, season the fish with salt, pepper, lemon zest, … wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Hake is noted for its long, slender body and visible front teeth. 2. Hake is a white fish which is rather grandly referred to as ‘the king of the fish’ by the Spanish. They can be steamed or roasted too. When it's baked in an oven, it will shrink to half its size when done. Take the hake fillet and put into the flour plate. 3. This article has been viewed 53,366 times. Heat a skillet with approximately 4 tablespoons of olive oil, and place the hake fillet in the skillet. 8. WHat is the 10 minute rule for cooking fish? In Basque country, it is often partnered with clams; in Galicia with garlic, tomato and onion; in Catalunya, it is often served with potato in a stew. Due to its firm flesh, hake can be prepared in many ways from barbecuing whole to pan-frying the fillets. Preheat the oven to 180°C/gas mark 4. Popular options are pan-frying in a little lemon juice and butter, braising with herbs and aromatics or poaching in fish stock, wine and lemon juice. 3. Across the globe, it might be used in an Indian curry and it pairs particularly well with coriander, as a filling for Thai-style fishcakes or even for fish and chips. Hake tends to be considered as a similar fish to cod, but it distinguishes itself by its firmer, meatier flesh and long, slender body. The flesh of hake absorbs flavours brilliantly so if you’re roasting hake, add a generous amount of flavouring to the cavity and into slashed flesh before cooking to add flavour. The various fish that come under the banner ‘hake’ are deep-sea members of the cod family and are popular throughout Europe and America. % of people told us that this article helped them. Avoid wrapping the fish too tight. One of the reasons hake is so popular among chefs and home cooks is that it carries a subtle yet sweet flavour. 1. Turn the hake fillets over and cook for another 3-4 minutes until cooked through. By using our site, you agree to our. Place hake fillets into the oven plate. In fact, each region in Spain seems to have its own hake dish. Cook for another 3-4 minutes or until the flesh turns pearly white and flakes easily with a fork. The fillets will be very hot when they first come out of the pan. All tip submissions are carefully reviewed before being published. 462 homemade recipes for hake fish from the biggest global cooking community! Include your email address to get a message when this question is answered. Roast the hake for about 8-10 minutes, until the flesh has turned opaque and flaky. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. 2. Always use a spatula to flip fish rather than tongs. Not only is it easier, it also makes you less likely to mangle your main course in the process, improving its presentation. To learn how to poach or pan-fry hake, scroll down! Cook the potatoes for about 10 minutes, until just tender and cooked through. Season the fillet of hake with salt and place in the pan, skin-side down. 152 homemade recipes for hake fish from the biggest global cooking community! A 3/4- to 1-inch-thick hake fillet takes about 15 to 20 minutes to roast, uncovered. Cook for 1-2 minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another minute until the skin is crisp. Add the fish to a roasting tray and bake for around 18-20 minutes, depending on the size of the fish 4 To check if the fish is cooked, remove from the oven and insert a knife along the backbone of the fish - the flesh should start to lift away from the bone with ease. When cooking hake whole, ensure that it has been gutted and the gills removed. Use a wide spatula to prevent breaking the fish. No matter what method you use, the most important thing is to cook the fish until the meat is white and flaky and the silvery skin just begins to crisp. Stuff the slits with the garlic, most of the parsley and a … Traditionally, a mixture of diced onion, carrots, and celery known as “. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/0\/00\/Cook-Hake-Step-1.jpg\/v4-460px-Cook-Hake-Step-1.jpg","bigUrl":"\/images\/thumb\/0\/00\/Cook-Hake-Step-1.jpg\/aid9724774-v4-728px-Cook-Hake-Step-1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"