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4 x 100g thin hake fillets

150ml Moscatel vinegar (or sherry vinegar)

50ml water

2 tsp sugar

1/2 tsp salt

100g red onion, thinly sliced

1/2 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

  1. In a small stainless steel saucepan bring the vinegar, water, sugar, salt up to the boil.
  2. Place the carrot into the boiling liquid and remove from heat. Add the oil at this stage and allow to cool.
  3. 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.
  4. Partially seal the bag, allowing it to breath until completely cooled.
  5. Seal the bag removing as much air as possible and refrigerate for 12-24 hours.
  6. Turn the bag at least 6 times over this period.
  7. Before serving, bring the hake out of the refrigerator and allow to come up to room temperature.
  8. Remove the hake and vegetables from the bag and reserve the escabeche liquid.
  9. Set 4 plates and evenly arrange the vegetables between the plates, and lay one portion of hake per plate.
  10. Finish the dish by arranging the garnishes across all the plates and drizzling avocado oil on each dish. Serve.

Recipe by Andrew Brown, Deepwater Group