Salt Hake with pearl barley risotto, parmesan crisps, salsa verde

We are always keen to teach our students new ways to cook with fish and this delicious recipe using hake has proved a real hit. Why not try it for yourself. The pearl barley makes an interesting change from traditional risotto rice.

Hake 20150318_152331_resized_2

Ingredients

  • 4 x 80g hake fillets (skin on)
  • 100g Cornish sea salt
  • 2 banana shallots
  • 2 sticks celery
  • 2 cloves garlic
  • ½ stick leek
  • 50g butter
  • 200g pearl barley (rinsed)
  • 1 litre fish stock
  • Glass of white wine
  • 50g parmesan cheese (finely grated)

Method

  • Cover the hake with the salt and refrigerate for half an hour. Rinse well, pat dry and place back in the fridge wrapped tightly in cling film
  • Finely chop the shallot, celery, leek and garlic and sweat in the butter and a little oil for about five minutes without allowing to colour
  • Add the pearl barley and cook for a further three minutes
  • Turn up the heat, add the white wine and reduce
  • Gradually add the stock until the barley is cooked through. It should still have a bite to it. This should take about 8-10 minutes
  • Add half the parmesan cheese and set aside
  • To make the parmesan crisps, place the cheese thinly in a desired shape on baking parchment & bake at 200 degrees centigrade until golden brown (about five minutes). Cool.
  • To cook the fish place it skin side down in a hot pan with a little oil until the skin is charred and crispy. Turn it over and bake for three to four minutes at 200 degrees centigrade
  • To serve place a little risotto on a plate, top with the fish, a shard of parmesan crisp, salsa verde and fresh dill or fennel

Salsa Verde

Ingredients

  • Handful of mixed, fresh herbs (parsley, mint, basil)
  • Clove of garlic
  • Splash of lemon juice
  • 100ml rapeseed oil
  • 5 anchovy fillets
  • Salt and pepper

Method

  • Place all ingredients into a liquidizer and blend until smooth