appetite magazine
Hake with sea greens
 
 
Ingredients
  • 1.25kg hake fillet, skinned and cut into 9 portions
  • For the pickled dulse
  • 180g fresh dulse from clean waters
  • 70ml white wine vinegar
  • 150ml water
  • 1tbsp sugar
  • 6 peppercorns
  • 5 pink shallots, sliced
  • For the seaweed butter
  • 200g sea lettuce from clean waters
  • 150g butter
  • sea salt
  • For the crispy sea lettuce
  • 150g sea lettuce
  • sunflower oil for frying
  • sea salt
  • For the potatoes
  • 1kg charlotte potatoes,1cm rounds
  • 50g butter
  • 70ml light, chilli-infused oil (or light olive oil and some chilli flakes)
  • sea salt
Method
  1. Pickled dulse: Wash dulse, soak for 2 hours in cold water, rinse clean. Bring vinegar, water, sugar and peppercorns to the boil in a pan, reduce heat, simmer 5 mins until sugar dissolves. Chop dulse in 2cm ribbons, put in a jar with shallots, cover with pickling liquor, refrigerate.
  2. Seaweed butter: Set oven to 50C/Gas¼. Wash sea lettuce, lay in single layers on baking trays and put in oven for 2 hours until bone dry. Soften butter, mix in seaweed, season, stir, roll into a sausage in cling film and refrigerate.
  3. Crispy sea lettuce: Wash and dry sea lettuce. Heat 2 inches of oil in a pan, fry sea lettuce until crispy (10 secs). Drain and add a little salt.
  4. Potatoes: Heat oven to 200C/Gas6. Boil potatoes until soft, toss in oil, season, roast for 30 mins turning occasionally. Dot potatoes with butter and replace in oven at
  5. C/Gas8 for 15 mins.
  6. Fish: Put hake in a foil pouch coated in seaweed butter, cover with slices of seaweed butter and seal. Place on the top shelf for last 15 mins of potatoes cooking. Serve drizzled with melted seaweed butter and topped with crispy sea lettuce. Serve potatoes with dulse pieces scattered over and a pot of pickled seaweed on the side.
Recipe by appetite magazine at https://www.appetitemag.co.uk/hake-with-sea-greens/