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Roast Hake with Olive Oil Crumb and Black Olive Mayonnaise

4 x 8oz. Fillets of Hake
4 oz. Bread Crumbs
4 tbs. Olive Oil

Olive Mayonnaise:
2 Large Egg Yolks
8 oz. Olive Oil
1 Clove Garlic
2 oz. Black Olives (stoned and roughly chopped)

Select thick fillets of Hake as they are best for this dish.
Once you get them home carefully remove all bones with a tweezers or a small pliers.
Then make the crumb;
Put the oil in a large pan with the bread crumbs.
With the pan on medium heat cook the crumbs in the oil, stirring all the time, until they brown.
(This will take about 10 mins.)

Crush the garlic and mix with the yolks.
Dribble in the oil beating all the time to make a mayonnaise.
Stir in the chopped olives.

Set the oven to, 220C/425F/Gas 7
Lightly oil a baking tray and put on it the 4 fillets of Hake.
Cover each with a generous amount of the crisp crumb and cook at that temperature for 10 to 15 mins.
(Test by poking into the fish and seeing that it has gone from transparent white to solid white)

Serve with the mayonnaise on the side and a piece of lemon to squeeze over.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef