Hake, cabbage and shiso

Ingredients

For the hake in a salt crust

  • 1 whole hake gutted (2 kg)
  • 2 kg of coarse sea salt
  • 3 egg whites
  • sprigs of thyme

  • 10 shiso leaves
  • 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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