Magpie Recipe: Crusted hake with beetroot stovies

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Have a go at this week’s fish recipe of the week, courtesy of chef Paul Gildroy of the Magpie Cafe, Pier Road.

Ingredients

Chef Paul Gildroy

Chef Paul Gildroy

4 x 200g hake fillet

3 slices stale white bread

50g butter

1 tablespoon parsley

juice of half a lemon.

For the beetroot stovies:

1 kilo fresh beetroot

400ml milk

200ml double cream

2 cloves garlic (crushed)

1 tablespoon horseradish sauce

salt and pepper,

300g kale

oil.

Method

To make the Beetroot Stovies; peel and very thinly slice the beetroot and layer into an ovenproof dish. Heat the milk, cream,garlic and horseradish together in a pan, slowly bring to an almost boil, season with salt and pepper and pour over the beetroot.

Cover the dish with foil and place into a preheated oven (gas 6, 180˚C) for 1 hour after which remove the foil and bake for a further 20 minutes.

For the crust:

Blitz the bread to a fine crumb, melt the butter in a pan and add the crumb, over a medium heat and stirring constantly lightly toast the crumb, once golden squeeze in the juice of half a lemon and add the parsley.

Remove the pan from the heat. Place the Hake onto an ovenproof tray, season with salt and pepper then place on the crumb. Bake in a hot oven for 8 minutes, or until the crumb is a rich golden brown.

Sauté the kale in a little oil, and season well.

To serve: place a good spoonful of beetroot stovies onto your plate, next to that sit some Kale and then top with the baked hake and serve immediately.