Out & About Spring 2019

FOOD & DRINK - SIMON RHODES

Let them eat hake SIMON RHODES shakes the winter blues away and recommends that fish-lovers and gourmands looking for a new taste consider incorporating hake into their diet

A s we emerge from the dark winter sun, our thoughts turn to the outdoors. Gardening, outdoor activities, fêtes, holidays, long walks, the seaside and outdoor eating suddenly come into focus as we prepare for the summer before us. Also, our diet changes from heavier foods such as stews, chillis, Sunday roasts and soups to a lighter cuisine, such as salads, fish, fruit and barbecues. months and stumble into a new world of warmer clouds and, dare I say it,

We suddenly seem to feel a bit healthier and more active, like the sun is nagging us to get out and about and do stuff – can you tell that I am a sun person? Eating fish during the sunnier months is popular with us Brits and a fish that is becoming more prevalent on our restaurant menus is hake. Although largely exported to Spain, this silvery long fish with its ferocious head and super-sharp teeth is a member of the cod family and can be found in depths of up to 1,000 metres. However, it is very versatile and can be adapted to most dinner situations, hence why this fish is so popular in Spain. Hake is not only a fish, it is also a surname of English and Nordic origin. The name is thought to have derived from the Old Norse word haki. Hake, Haki or Haco was a famous Scandinavian sea-king in Norse mythology. The word haki is also connected to the word ‘hook’, a name originally given to someone in the fishing industry. It seems a connection to the ocean is a trait in both kinds of hake. This fish can be enjoyed both as steaks or fillets and its soft white flesh, which firms up on cooking, makes it ideal for barbecues, stews or roasting.

RECIPE

Hake with Mediterranean tomato sauce A mouthwatering and simple recipe, which will give you more time to enjoy the outdoor life Place 1in thick hake steaks on a baking tray and drizzle with olive oil and season. Roast in the oven uncovered Sweat down a finely-diced onion in a good glug of extra virgin olive oil then add a clove of finely chopped garlic. Once softened, add in a glass of red wine and reduce by about two thirds. Add about 500ml of chicken stock and again reduce on a high heat. Add a tin of chopped tomatoes or passata, a sprinkle of Herbes de Provence, season to taste and some chopped black olives. Add a tablespoon of tomato purée and continue to cook until the sauce thickens. If you wish to give the sauce a little extra zest, add some anchovy fillets or capers towards the end of the cooking. Serve the hake with the sauce and accompany with some new or sauté potatoes and some steamed spring vegetables. for approx 12 minutes at 180°C. To make the Mediterranean sauce

Simon Rhodes owns: The Lobster Pot Fishmongers. Cobbs Farmshop, Bath Road, Hungerford, Berkshire RG17 0SP Telephone: 01488 686770

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