Crusted hake with beetrootstovies

paul'¨gildroy

Friday, 17th March 2017, 3:00 pm
Updated Friday, 24th March 2017, 9:55 am

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,

Chef Paul Gildroy

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.

Chef Paul Gildroy

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.