Our Recipes
- » Baked Cod with Topping
- » Fresh Tuna Steak
- » Salmon fillets with a white wine and chive sauce
- » Salmon poached in foil with butter and lemon
- » Cod in crisp beer batter
- » Sea Bass with lemon and ginger
- » Grilled sea bass with spring vegetables
- » Fillets of plaice with egg and breadcrumb
- » Parcels of plaice in white wine
- » Stuffed monkfish tail
- » Cream monkfish in soya brown sugar and lime
- » Smoked haddock pie
- » Homemade seafood chowder
- » Trout fillet with toasted almonds
- » Trout Thai style
- » Mussels with garlic and cider sauce
- » Provencal mussels
- » Crunchy - topped haddock
- » Haddock gougons
- » Hake with cider
- » Roast hake with Remoulade
- » Rolled sole with garlic and chive cream
- » Lemon sole with cucumber
- » Char grilled scallops
- » Scallops au gratin
- » Crab cake
- » Crab claws
- » Tempura prawns with tzatzki
- » Open crab sandwich
- » Thai green prawn curry
Roast hake with Remoulade
Ingredients:
- 4X170 / 6oz fillets
- Seasoned flour
- 6 tbls olive oil
To serve:
- 1n quantity remoulade sauce
- Sprigs of watercress
Method:
Pre heat oven to 200c/400f/gas mark 6
Pin bone the hake fillets do not skin them. Toss the fish in the seasoned flour.
Heat the olive oil in a roasting tin. Put the hake fillets skin side down, into the oil and fry for 2-3mins or until skin is crisp
Turn the hake fillets over so that skin side is upper most. Bake in oven for 8-10 mins or until the fish is cooked (it should be opaque and firm)
Lift the hake fillets from the oil and drain lightly on absorbent paper.
To serve place a hake fillet on each of 4 individual plates, add a large spoonful of remoulade sauce to each and garnish with sprigs of watercress.
Alternatives: ling, haddock, coley