Ingredients
- 4 x 100g thin hake fillets
- 150ml Moscatel vinegar (or sherry vinegar)
- 50ml water
- 2 tsp sugar
- 0.5 tsp salt
- 100g red onion, thinly sliced
- 0.5 carrot, peeled & cut into thin rounds
- 125 ml grapeseed oil
- 1 medium/large ziplock bag
- 3 radish, cut into thin rounds
- 80ml avocado oil
- 16 baby Minzuna sprigs (optional)
- 8 coriander micro greens sprigs
- 8 watercress tips
Recipe also works with:
Method
- In a small stainless steel saucepan bring the vinegar, water, sugar, salt up to the boil.
- Place the carrot into the boiling liquid and remove from heat. Add the oil at this stage and allow to cool.
- Place the hake fillets in a ziplock plastic food bag with the red onion and carefully pour the vinegar and carrot mixture into the bag.
- Partially seal the bag, allowing it to breath until completely cooled.
- Seal the bag removing as much air as possible and refrigerate for 12-24 hours.
- Turn the bag at least 6 times over this period.
- Before serving, bring the hake out of the refrigerator and allow to come up to room temperature.
- Remove the hake and vegetables from the bag and reserve the escabeche liquid.
- Set 4 plates and evenly arrange the vegetables between the plates, and lay one portion of hake per plate.
- Finish the dish by arranging the garnishes across all the plates and drizzling avocado oil on each dish. Serve.
Species used in this recipe
Hake Mãori Name: Kehe
This species of hake of the Merlucciidae family (hakes) is restricted to New Zealand, but there are more than a dozen hake and whiting species that in ...