Hake with cabbage, squash and angels on horseback

Hake with cabbage, squash and angels on horseback

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

Angels on horseback: how cool does that sound? Our ancestors knew how to finish a party in style with a few drinks and a platter of these. Here I’ve used them to add an extra dimension to a simple hake dish. That burst of smoky, salty bacon and the light ozone aroma of the oyster work so well with the mild-flavoured fish. Pan-fried slices of squash and buttery Savoy cabbage are perfect partners.

Ingredients

Quantity Ingredient
4 hake fillet portions, scaled, filleted and pin-boned
8 pacific oysters
8 rashers pancetta or smoked streaky bacon
2 large handfuls savoy cabbage, shredded
light olive oil, for cooking
4 thick slices squash
2 shallots, peeled and chopped
1 garlic clove, peeled and chopped
50g unsalted butter

Thyme dressing

Quantity Ingredient
150ml good-quality olive oil
4 tablespoons white wine vinegar
1 teaspoon thyme leaves
cornish sea salt
freshly ground black pepper

Method

  1. Heat your oven to 200°C. Open the oysters and strain off their juice through a muslin-lined sieve into a bowl. Wrap each oyster in a rasher of bacon and set aside.
  2. Blanch the cabbage in boiling salted water for 2 minutes, refresh in ice-cold water, then drain.
  3. Heat a frying pan over a medium heat and add a drizzle of olive oil. When hot, add the squash slices and cook for 2 minutes until coloured, then turn and cook for a minute on the other side. Place in a large oven dish (that will also hold the fish) and season with salt and pepper.
  4. Heat a non-stick frying pan over a medium heat and add a drizzle of oil. Season the fish all over with salt and place skin side down in the pan. Cook for about 3 minutes until the skin is golden, then transfer to the oven dish with the squash. Place in the oven to cook for 5 minutes.
  5. Meanwhile, wipe the pan clean and heat it up again. When hot, add a drizzle of oil, then the bacon-wrapped oysters and colour them all over for 2 minutes. Remove and keep warm.
  6. Add the shallots and garlic to the pan and cook for 30 seconds, then add the butter. When it bubbles, add the blanched cabbage, season with salt and pepper and toss over the heat for 1 minute, then drain.
  7. For the dressing, mix the olive oil, wine vinegar and thyme together until evenly blended, and season with salt and pepper to taste.
  8. Spoon the cabbage onto warm plates and place the hake portions on top. Add a slice of squash to each plate and top with two angels on horseback. Trickle over the dressing and serve.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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