Best 3 How To Cook Smoked Hake Recipes

SMOKY HAKE, BEANS & GREENS

Steps:

• Boil a full kettle of water and heat the grill to high. Heat 1 tsp oil in a large frying pan. Squeeze the meat from the chorizo directly into the pan. Add the onion and fry for 5 mins, crushing the meat with a spatula until broken up, golden and surrounded by its juices. The onion will also be soft and golden.
• Meanwhile, put the spinach in a colander, slowly pour over the boiled water to wilt it, then run under the cold tap. Squeeze out the excess water using your hands, then set aside. Line a baking tray with foil, rub with a little oil and place the fish on top. Season, sprinkle over the smoked paprika and drizzle with a little more oil.
• Tip the chilli into the pan with the sausages, fry for 1 min more, then add the beans, spinach, lemon juice and extra virgin olive oil. Let it warm through gently, then season to taste.
• Grill the fish for 5 mins or until flaky but not dry - you won't need to turn it. Spoon the bean mixture onto plates, then carefully top with the fish and any juices from the tray. Serve with a dollop of Quick garlic mayonnaise (see recipe, right), if you like.

HOW TO SMOKE FISH

Steps:

• Make the brine: Combine water, sugar, and 1/2 cup salt. Place fish in a nonreactive dish; cover with brine. Refrigerate for 2 hours.
• Heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone.
• Soak wood trimmings in water for 30 minutes. Drain (if smoking whole trout or char, leave 1/2 cup wood in water); add to coals.
• Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket. Transfer to grill rack, and set over drip pan. Open lid vent, and position over fish. (This will direct smoke to impart maximum smokiness.) For the trout fillets: Smoke fish until cooked through but not dry, 12 to 15 minutes.For the whole trout: Smoke for 10 minutes. Flip basket. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 8 to 10 minutes more.For the side of arctic char: Smoke for 10 minutes. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 13 to 15 minutes more.

HOW TO COOK HAKE

Steps:

• Preheat the oven to 350 °F (177 °C). Set the oven to bake or convection and allow it to begin warming up as you get the rest of your ingredients together. Hake is a delicate fish that doesn't take long to cook through, so it's best to use a moderate temperature to prevent it from getting too done. Baking hake highlights the fish's natural flavor without contributing unnecessary calories.
• Wrap each fillet in a sheet of aluminium foil. Make sure the skin side is facing down so that the meat is visible. Drizzle a small amount of olive oil over the fillets to keep them from sticking.The foil will trap in moisture, preventing the hake from drying out in the heat of the oven. Make sure the foil you're using can go in the oven safely. Leave the top of the foil open for now in case you decide to thrown in a few herbs, spices, or vegetables for steaming.
• Season the fillets. Sprinkle the hake with kosher salt, black pepper, lemon zest, or other spices to taste. If you want, you can also add pungent vegetables or herbs to each packet. The fish will absorb the flavors of the other components as it cooks, giving a little more depth. Onions, garlic, capers, and herbs like parsley and dill are all popular companions for baked hake.
• Fold or twist the ends of the foil closed. Once you've seasoned the hake, seal up each of the packet to ensure that they'll hold in heat. Enclosing the fillets in foil will also keep any liquid from leaking out while they're baking, which means juicier fish and faster cleanup. Avoid wrapping the fish too tight. This could mash it and ruin its natural texture.
• Arrange the wrapped fillets on a large baking sheet. Leave 2-3 inches (5.1-7.6 cm) of space between them for the heat to circulate. You should be able to fit at least half a dozen average-sized fillets on a single baking sheet. If you're preparing enough for a crowd, you might need to pull out a second sheet or do your baking in batches. If you're worried about the foil sticking, brush the surface of the baking sheet with a light coating of oil before laying out the packets.
• Place the hake in the oven for 10-12 minutes. Slide the baking sheet onto the center rack. Then, set a timer to remind you to check the fish's progress after the first 10 minutes. If the fillets look like they need a little more time, pop them back into the oven for 2-3 minutes. When properly cooked, the meat should be white and flaky, and give way easily under a fork. Be careful not to overcook the hake. Since it has such a light consistency, it can go from done to overdone in a matter of minutes.
• Serve oven-baked hake with your favorite sides. Plate the fillets alongside a mound of rice pilaf or quinoa and a colorful tossed salad. For a heartier meal, try pairing the fish with steamed seasonal veggies, red potato salad, or corn on the cob. Garnish with a lemon wedge or sprig of parsley and enjoy! Make condiments like tartar sauce or lemon butter available for diners who prefer to dress up their fish. Put away your leftovers in an airtight container in the refrigerator. When properly stored, cooked fish should last 3-4 days.