Ingredients
For the hake in a salt crust
- 1 whole hake gutted (2 kg)
- 2 kg of coarse sea salt
- 3 egg whites
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sprigs of thyme
- 10 shiso leaves
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the zest of 1 organic lemon
For the cabbage-shiso filling
- 1 small green cabbage
- 1 peeled garlic clove
- 2 tablespoon(s) of olive oil
- 8 to 10 shiso leaves
- 1 tablespoon(s) soy sauce
- 1 tablespoon(s) of rice vinegar
Preparation
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Prepare the hake: rinse it in cold water then dry it. Empty it but leave the scales. In a large bowl, mix the coarse salt with the egg whites.
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Stuff the hake with a few shiso leaves, sprigs of thyme, lemon zest and pepper. Spread a layer of coarse salt on a baking tray and place the fish. Cover with the remaining salt. Press well to form a compact crust. Bake for 30 to 40 min at 200°C (th. 6-7). The crust should be golden brown and firm.
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Prepare the cabbage-shiso filling: while the fish is cooking, finely slice the cabbage and blanch it in boiling salted water for 3-4 minutes. Drain and reserve.
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In a pan, brown the finely chopped garlic in the oil. Add the blanched cabbage, chopped shiso leaves, soy sauce and rice vinegar. Saute everything for 3 to 4 min.
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Once the hake is cooked, carefully break the salt crust using a knife or kitchen hammer. Carefully remove the skin from the fish and serve the fillets with the shiso-sautéed cabbage.