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Hake with Fennel and Radish Slaw

Posted on 3rd May 2019

Home > MasterClass Recipes & Gift Guides > Hake with Fennel and Radish Slaw

Ready in minutes.

Serves 4.

Products used:

MasterClass Cast Aluminium 28cm Fry Pan
MasterClass Soft Grip Nylon Slotted Turner
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Edgekeeper Self-Sharpening 12cm (5") Santoku Knife

Ingredients:

4 x 6oz portions of hake fillet

Olive oil

Salt and pepper for seasoning

30g butter

1 lemon

2 tbsp olive oil

1 fennel bulb

10 radishes

Handful of mustard cress

Handful of fresh chervil

Method:

Place the fillets of fish onto some pieces of clean kitchen towel to absorb the moisture. This will help to crisp the skin on the fish.

When the hake is dry, drizzle with olive oil and season with salt and pepper.

Pre-heat a non-stick pan on a medium to high heat, add the fish skin side down and cook for until the skin is golden and crisp.

Meanwhile squeeze the juice of half a lemon into a bowl, add a drizzle of olive oil and mix together to make a dressing.

Slice the fennel thinly along with the radish and place into the dressing.

Finish the slaw with the cress and chervil.

When the skin is golden and crisp turn the hake over and add the butter.

Cook for a further 2-4 minutes, then squeeze the remaining half a lemon over the fish.

Serve with the slaw and the butter cooking juices from the pan.

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Lifetime Brands Europe Limited, KitchenCraft, The Hub, Nobel Way, Birmingham, B6 7EU
© 2021 MasterClass. eCommerce by blubolt.

This site uses cookies to provide you with a great user experience and to show you relevant content. If you’re OK with that, just continue. To find out more, please review our cookie and privacy policy.