Ingredients

Baked Hake Ingredients:
  • 1 Fillet of hake
  • 20ml Olive Oil
  • Salt to season
Romantic Tomato Sauce Ingredients:
  • 1 Medium Shallot (Finely Sliced)
  • 50g Fennell (Finely sliced)
  • 10g Roast Garlic
  • 40g White Wine
  • 20g Pernod
  • 100g Romantic Mini Baby plum Tomatoes
  • 220g Tomato Juice
  • Pinch Smoked Maldon Salt
  • 1 Star Anise
  • 80g Tinned Piquillo peppers
Semi Dried House Tomatoes Ingredients:
  • 50g Vine Cherry Tomatoes
  • 1 Clove of garlic (Grated)
  • ½ Lime (Juiced)
  • ¼ Lemon (juiced)
  • 20g Olive Oil
  • Salt to season
Basil Oil Ingredients
  • 100g Basil (Picked)
  • 50g Parsley (Picked)
  • 200ml Olive Oil
Basil Crunch Ingredients:
  • 20g Fried Basil
  • 20g Crispy Fried Shallots
  • 20g Crispy Panko Breadcrumbs
  • Salt to season
To Garnish:
  • Baby Basil
  • Lemon Gel

Method

Hake

  1. Clean and cut the hake into 4 nice 70g portions. Season with salt.
  2. Place onto greaseproof paper and then onto a tray. Drizzle with olive oil
  3. Bake at 150C for 8-10 minutes.
  4. Remove from the oven and serve!

Romantic Tomato Sauce

  1. Cut the tomatoes into half and place into a bowl. Add the tomato juice, smoked maldon, start anise and piquillo peppers. Leave for 30 minutes to macerate.  (This is to enhance the flavour)
  2. In a medium sized pan, add a splash of olive oil and add the shallots and fennel. Sweat down over a medium heat with a lid until they are just cooked, no colour.
  3. Add the roast garlic, pernod and white wine and reduce by ¾ until the alcohol starts to coat the vegetables
  4. Add the macerated tomato mix to the pan, bring to the boil, once boiled place into a blender and blend until smooth.
  5. Pass through a fine sieve and check the seasoning.

Semi Dried House Tomatoes

  1. Cut the tomatoes in half and place into a bowl. Add the garlic, lime juice, lemon juice , olive oil and season generously with salt.
  2. Leave to macerate for 30 minutes
  3. Place the tomatoes onto a tray, skin side down and put into the oven for 90C for 1 hour 30 minutes.
  4. Remove and leave to cool.
  5. Good to store in a small amount of olive oil in the fridge.

Basil Oil

  1. Place all the ingredients into a blender and blend until smooth.
  2. Hang in a tammy cloth until all the oil has dripped clear.

Basil Crunch

  1. Mix the ingredients together and season with salt.

 

Ingredients

Baked Hake Ingredients:
  • 1 Fillet of hake
  • 20ml Olive Oil
  • Salt to season
Romantic Tomato Sauce Ingredients:
  • 1 Medium Shallot (Finely Sliced)
  • 50g Fennell (Finely sliced)
  • 10g Roast Garlic
  • 40g White Wine
  • 20g Pernod
  • 100g Romantic Mini Baby plum Tomatoes
  • 220g Tomato Juice
  • Pinch Smoked Maldon Salt
  • 1 Star Anise
  • 80g Tinned Piquillo peppers
Semi Dried House Tomatoes Ingredients:
  • 50g Vine Cherry Tomatoes
  • 1 Clove of garlic (Grated)
  • ½ Lime (Juiced)
  • ¼ Lemon (juiced)
  • 20g Olive Oil
  • Salt to season
Basil Oil Ingredients
  • 100g Basil (Picked)
  • 50g Parsley (Picked)
  • 200ml Olive Oil
Basil Crunch Ingredients:
  • 20g Fried Basil
  • 20g Crispy Fried Shallots
  • 20g Crispy Panko Breadcrumbs
  • Salt to season
To Garnish:
  • Baby Basil
  • Lemon Gel

Method

Hake

  1. Clean and cut the hake into 4 nice 70g portions. Season with salt.
  2. Place onto greaseproof paper and then onto a tray. Drizzle with olive oil
  3. Bake at 150C for 8-10 minutes.
  4. Remove from the oven and serve!

Romantic Tomato Sauce

  1. Cut the tomatoes into half and place into a bowl. Add the tomato juice, smoked maldon, start anise and piquillo peppers. Leave for 30 minutes to macerate.  (This is to enhance the flavour)
  2. In a medium sized pan, add a splash of olive oil and add the shallots and fennel. Sweat down over a medium heat with a lid until they are just cooked, no colour.
  3. Add the roast garlic, pernod and white wine and reduce by ¾ until the alcohol starts to coat the vegetables
  4. Add the macerated tomato mix to the pan, bring to the boil, once boiled place into a blender and blend until smooth.
  5. Pass through a fine sieve and check the seasoning.

Semi Dried House Tomatoes

  1. Cut the tomatoes in half and place into a bowl. Add the garlic, lime juice, lemon juice , olive oil and season generously with salt.
  2. Leave to macerate for 30 minutes
  3. Place the tomatoes onto a tray, skin side down and put into the oven for 90C for 1 hour 30 minutes.
  4. Remove and leave to cool.
  5. Good to store in a small amount of olive oil in the fridge.

Basil Oil

  1. Place all the ingredients into a blender and blend until smooth.
  2. Hang in a tammy cloth until all the oil has dripped clear.

Basil Crunch

  1. Mix the ingredients together and season with salt.