Paul Foster’s Hake Poached in Grant’s Butter, Fennel & Seaweed
This recipe by Paul Foster of Michelin-starred Salt is one from his cookbook of the same name, and features the beautiful combination of silky hake and subtle fennel.
Keywords
- hotels & travel
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.four-magazine.com.
Cooking tools:
Ingredients
- 400g thick hake fillet, skinned
- 100g salt
- 250g Grant’s butter
- 1⁄2 lemon
- 1 small fennel bulb
- Juice of 1⁄2 lemon
- 200g extra virgin rapeseed oil
- 50g chardonnay vinegar
- Salt
- Toothed wrack
- Pepper dulse
- Sea lettuce
- Dulaman
- Salty fingers
- Sea aster
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Salt and Scales PanSeared Hake Cornish Seafood at Home
seafood-portal.com
Oven-Baked Marinated Hake in Foil
bonapeti.com
Pan-fried hake with lemon parsley butter sauce
thesouthafrican.com
Ottolenghi Test Kitchen Roasted Hake Recipe | Extra Good Things
thehappyfoodie.co.uk
Hake fried in 'bokkom' butter | Marine Stewardship Council
msc.org
Hake fried in 'bokkom' butter | Marine Stewardship Council
msc.org
Hake And Chips | Captain Fisher | Taste Of The Sea
captain-fisher.com
Fragrant poached hake recipe | Delicate Taste | WW TASTE
taste.co.za