Best 4 How To Cook Smoked Hake Recipes
**Discover the Delights of Smoked Hake: A Culinary Journey with Diverse Recipes**
Indulge in the tantalizing flavors of smoked hake, a culinary treasure that offers a delectable journey through diverse culinary traditions. From the aromatic allure of Mediterranean-inspired preparations to the piquant heat of African cooking, smoked hake takes center stage, showcasing its versatility and captivating taste. Embark on an exploration of tantalizing recipes that highlight the unique characteristics of this exceptional fish.
- **Smoked Hake with Mediterranean Herbs:** Dive into the vibrant flavors of the Mediterranean with this classic dish. Fresh herbs like thyme, rosemary, and oregano blend harmoniously with the delicate taste of smoked hake, creating a symphony of flavors that transport you to the sun-kissed shores of Europe.
- **African Smoked Hake Stew:** Embark on a culinary adventure with this richly spiced stew, where smoked hake takes center stage. A symphony of aromatic spices, including cumin, paprika, and chili powder, dances on your palate, complementing the smoky undertones of the fish. Prepare to be captivated by the vibrant tapestry of flavors that define African cuisine.
- **Smoked Hake and Sweet Potato Curry:** Experience the harmonious fusion of flavors in this delightful curry dish. Coconut milk lends a creamy richness, while sweet potatoes add a touch of sweetness that perfectly balances the smokiness of the hake. A symphony of spices, including turmeric, coriander, and ginger, creates a fragrant aroma that will tantalize your senses.
- **Smoked Hake Fishcakes:** Delight in the crispy exterior and tender interior of these irresistibly addictive fishcakes. Smoked hake, mashed potatoes, and a medley of herbs and spices come together in perfect harmony, creating a delightful treat that is perfect for a quick lunch or a satisfying snack.
- **Smoked Hake Salad Nicoise:** Embark on a culinary journey to the French Riviera with this refreshing salad. Smoked hake pairs beautifully with crisp greens, boiled potatoes, juicy tomatoes, and briny olives. A tangy vinaigrette dressing adds a burst of flavor, completing this delectable dish that captures the essence of French cuisine.
Prepare to be captivated by the culinary adventures that await you as you explore the diverse recipes featuring smoked hake. From the sun-kissed shores of the Mediterranean to the vibrant streets of Africa, each dish promises a unique and unforgettable experience that will tantalize your taste buds and leave you craving more.
10 WAYS TO USE HAKE (EASY FISH MAINS)
Try these hake recipes for easy, sustainable meals! From baked to pan-fried to fried, you'll love this delicious fish.
Provided by insanelygood
Categories Recipe Roundup Seafood
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a hake recipe in 30 minutes or less!
Nutrition Facts :
SMOKY HAKE, BEANS & GREENS
Grill white fish fillets and serve on top of chorizo, cannellini beans and spinach for a quick dinner that packs in 3 of your 5 a day
Provided by Jane Hornby
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 554 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 45 grams protein, Sodium 2.2 milligram of sodium
HOW TO COOK HAKE
Hake is a lean, delicate white fish similar to common catches like haddock, cod, flounder, and halibut. Its mild taste and texture makes it well-suited for being prepared any number of ways, whether it's in the oven, on the stove, or in...
Provided by wikiHow
Categories Fish and Seafood
Number Of Ingredients 6
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.
HOW TO SMOKE FISH
Where there's smoke, there's flavor. Smoking fish at home may sound intimidating, but it's no more complicated than grilling. Just add aromatic wood to a charcoal grill and let the fragrant, flavorful smoke do its work.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h30m
Number Of Ingredients 8
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.
Tips:
- Choose high-quality smoked hake fillets that are firm and have a mild, smoky aroma.
- Thaw frozen smoked hake fillets in the refrigerator overnight or under cold running water for about 30 minutes.
- Pat the smoked hake fillets dry with paper towels before cooking to prevent splattering.
- Cook the smoked hake fillets over medium heat to prevent them from drying out.
- Do not overcook the smoked hake fillets, as they will become tough and chewy.
- Serve the smoked hake fillets immediately with your favorite sides.
Conclusion:
In conclusion, cooking smoked hake fillets is a quick and easy task that can be enjoyed by people of all ages. Whether you bake it, pan-fry it, or grill it, there are plenty of ways to cook smoked hake fillets to perfection. With its delicate flavor and flaky texture, smoked hake is a versatile fish that can be paired with a variety of sides. Try out any of the recipes provided in this article to experience the unique taste of smoked hake and enjoy a delicious and healthy meal.
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