Hake is a fish in the hake family that belongs to a group of codfish. It lives down to a depth of 1,000 metres, but is most commonly found at a depth of 500–150 m. The meat resembles cod meat, but is slightly firmer and tastier. If you come across this fish in the shop or at a fishmonger, I recommend that you buy this rather than ordinary cod to get a slightly different taste experience.
Ingredients
- 150 g hake
- 2 x potatoes
- 1 x sweet red pepper
- 1 tbsp butter
- ½ x cauliflower
- 1 dl milk
- 50 g toasted pine nuts
- 1 dl olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1 handful parmesan
- 3 handful fresh basil
Method
- Place the fish on a plate and salt well.
- Peel the potato and cut fine slices 2/3 down in the potato with a sharp knife. Melt butter to a pan and brush this over so that you cover the whole potato. Place to a fireproof dish.
- To an other fire proof dish, split the red pepper in half with top with olive oil. Bake the potato and red pepper at 225 degrees for about 20 minutes. Take out the red pepper to let it cool. Fry the potato for a further 10 minutes.
- Remove leaves from the cauliflower and divide into florets. Cook the cauliflower tender. Remove the water and let the cauliflower sit to dry in the pan before mashing it together with butter, cream cheese, salt and pepper.
- On a plate, you place hasselback potatoes and a delicious portion of cauliflower puree. Place the fried fish on top and add a good tablespoon of pesto on top. Serve immediately.
- Note: If you follow the weekly menu this dish is part of, you must use the red pesto for a new dish later. Store it in the fridge in a jar with a lid.
