Food and Travel Magazine | Salt hake with squid ink, parsley, and…
Salt hake with squid ink, parsley, and tomato and garlic sauce
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Ingredients
- 4 hake portions, about 200g each, filleted and pin-boned
- 100g sea salt
- 2 garlic cloves, peeled
- 2tsp chopped parsley
- olive oil, for cooking
- 100g peeled, deseeded butternut squash, cut into 1cm dice
- 1 leek, trimmed (white part only), washed and cut into 1cm pieces
- 1 Dutch red chilli, deseeded and chopped
- 4 spring onions, trimmed and sliced
- 2 medium squid, prepared and cut into rings
- 500ml fish stock
- 4 ripe tomatoes, skinned, deseeded and chopped
- 4 garlic cloves, peeled and crushed
- 3tsp squid ink, or more to taste
- 50g unsalted butter
- extra-virgin olive oil
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