Hake crumble with leeks and olives

From Yummly
Serves 4

Ingredients

6 hake fillets
1 leeks
1 jar pitted black olives
3 bread (small, hard loaves of)
3 garlic cloves
olive oil (to taste)
lemon juice (to taste)
salt (to taste)

Season the hake fillets with lemon juice and a pinch of salt. Marinate for 1 hour.

Preheat oven to 180 degrees Celsius.

In a food processor grind separately and coarsely, the leeks, bread, olives, and garlic cloves. Put the ground ingredients a large bowl, sprinkle generously with olive oil, add a pinch of salt, and mix all the ingredients evenly.

Dry the hake fillets, and place in a baking tray. Do not overlap.

Cover the entire tray with the prepared mixture, and bake for about 30 minutes, or until the cover is browned.

Serve with mashed potatoes.

Hake with braised artichokes, bacon and peas

From Jamie’s Magazine
Serves 4

Ingredients

Extra-virgin olive oil
8 small shallots, left whole
A few thyme sprigs
4 violet artichokes, outer leaves and heart removed and each cut into 6 pieces
3 bacon rashers, cut into 2cm strips
Sherry vinegar
200ml chicken stock
A handful of frozen peas
4 x 125g–150g hake fillets, skin on
1 lemon, cut into wedges, to serve

Heat a splash of olive oil in a shallow saucepan. Add the shallots and thyme sprigs and cook very gently, covered, for 10 minutes, or until soft but not coloured. Add the artichokes and bacon and sweat gently for 5 minutes, until the fat runs from the bacon.

Add a splash of sherry vinegar and the stock and continue to cook for about 15 minutes, until the artichokes are soft when prodded with a knife. Add the peas; there should still be liquid in the bottom of the pan, so if it looks a little dry, add a splash of water from the kettle. Cook for 6–8 minutes, or until soft, then take the pan off the heat, taste and season. Set aside, covered, while you cook the fish.

Heat a little olive oil in a nonstick pan. Season the hake fillets then add to the pan, skin-side down, and cook over a medium-high heat for 3 minutes, or until the skin is crisp and golden. Turn and cook for another 1–3 minutes, depending on the thickness of the fillet, until just cooked through. To finish, stir a good glug of olive oil through the vegetables then serve at room temperature with the fish and lemon wedges.

Hake, broccoli and cheddar cheese bake

From the Irish Food Board website
Serves 4

Ingredients
700g hake, skinned, boned and cut into 4cm chunks
200g broccoli, cut into small florets
Salt and freshly ground black pepper
300ml light cream
200ml fish or vegetable stock
1 tablesp. Dijon style mustard
2 cloves garlic, peeled and chopped
2 bay leaves
150g grated cheddar cheese
1 tablesp. capers

Topping
25g butter
50g stale white breadcrumbs
2 tablesp. chopped parsley

Place the broccoli florets in a saucepan of salted boiling water. Bring back to the boil then reduce the heat and simmer for one to two minutes until the broccoli is just tender. Remove from the heat immediately and drain well. Transfer to an ovenproof baking dish (approximately 24cm x 24cm). Set aside while you prepare the sauce.

Add the cream, stock, mustard, garlic and bay leaves to the saucepan and bring to the boil. Add the hake and simmer very gently for 4-5 minutes. Remove from the heat and gently stir in most of the grated cheddar cheese, keeping aside 2 tablespoons for the topping. Add in capers and season with salt and pepper. Then spoon this mixture over the broccoli. Combine gently.

In a separate pan melt the butter then add in the breadcrumbs, reserved cheese and chopped parsley. Mix together then sprinkle over the top of the hake and broccoli mixture. Brown under a hot grill and serve with steamed potatoes and a tomato salad.