appetite magazine
BBQ fillet of hake with roast veg, potatoes and pea dressing
 
 
Serves: 4
Ingredients
  • 200g beetroot, peeled and quartered
  • 1 tsp chopped fresh thyme
  • 4 tbsp olive oil
  • 8 shallots, peeled and cut in half lengthways
  • 2 tbsp runny honey
  • 1 clove garlic, chopped
  • 4 x 200g fillets of hake, skin left on
  • and boned
  • juice and zest of 1 lemon
  • 1 clove garlic, chopped finely
  • Pea dressing:
  • 200g fresh peas, podded and blanched
  • 4 tbsp white wine vinegar
  • 300ml olive oil
  • few leaves fresh spinach
  • pinch sugar
  • salt and freshly ground pepper
  • To serve:
  • 10 new potatoes, boiled until tender, cooled then sliced in half and griddled on the barbecue
Method
  1. Take 2 sheets of tin foil approx A4 in size.
  2. On one sheet, place the beetroot, thyme and 2 tbsp olive oil. On the other, place the shallots, 1 tbsp olive oil, the honey and garlic. Pinch to form parcels.
  3. Take another piece of slightly bigger foil, add 1 tbsp olive oil and place the hake on top.
  4. Top with lemon zest and juice and a scattering of garlic. Pinch to form a parcel.
  5. For the pea dressing, blend the peas in a food blender with the vinegar, oil, spinach, sugar, salt and pepper.
  6. Place the parcel of beetroot and the shallot parcel on the barbecue and leave for 30 mins.
  7. Remove and set aside and place the hake parcel on the barbecue for 6 mins.
  8. Serve the griddled potatoes, beetroot and shallots onto your guests’ plates, spoon around the pea dressing and place the fish on top, pouring over some cooking juices.
Recipe by appetite magazine at https://www.appetitemag.co.uk/bbq-fillet-of-hake/