The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Roast hake with aromatic vegetables

11 September 2006

Ingredients

For aromatic vegetables:
¼ pint white wine
¼ pint white wine vinegar
¼ pint hazelnut oil
¼ pint olive oil
1 peeled lemon
1tsp coriander seeds
1 bunch rosemary
1 fennel bulb
12 carrots
6 cloves garlic
12 shallots
3 leeks
1 celery
3 red peppers

Method

Cut vegetables into even-sized pieces. Put all other ingredients in a pan and add the vegetables. Remove from heat when vegetables are nearly cooked cover with clingfilm and leave for 24 hours.

Assembling

Season a hake steak well and chargrill until brown. Place on aromatic vegetables and finish cooking in a hot oven. Take the hake out and mix chopped coriander into the vegetables.

Put vegetables in a deep bowl with hake on top.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking