Have a go at this week’s fish recipe of the week, courtesy of chef Paul Gildroy of the Magpie Cafe, Pier Road.
4 x 200g hake fillet
3 slices stale white bread
1 tablespoon parsley
juice of half a lemon.
For the beetroot stovies:
1 kilo fresh beetroot
200ml double cream
2 cloves garlic (crushed)
1 tablespoon horseradish sauce
salt and pepper,
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.