Serves 4
Ingredients
- 800g to 1kg hake fillet
- 2 tbsp flaky sea salt
- A knob of butter
- 1 tbsp olive oil
- 4 rosemary sprigs
- 3 to 4 tsp small capers
- 2 garlic cloves, peeled and very thinly sliced
- Sea salt and freshly ground black pepper
- 4 slices good quality rustic bread, toasted
For the cauliflower purée
- 25g butter
- 1 small onion, thinly sliced
- 1 garlic clove
- ½ head cauliflower, about 400g, outer leaves removed
- About 200ml vegetable stock
- Sea salt and black pepper
Method
Cut the fish into four equal portions and place them on a plate or board skin side down. Scatter over the sea salt and place the fish in the fridge for about an hour.
Rinse the salted fish under cold running water to remove the salt. Pat the hake dry with kitchen paper and place the pieces skin side up on a clean plate. Keep cool while you prepare the cauliflower purée.
Melt half the butter in a medium pan over a medium heat. When it begins to bubble add the onion and garlic along with a little salt and pepper. Cook gently for 4 to 5 minutes until the onion is soft but not coloured.
Meanwhile roughly slice the cauliflower, trimming away any tough stem. Add the cauliflower to the pan with the softened onions. Pour over the vegetable stock and place a lid on the pan. Cook for 4 to 5 minutes until the cauliflower is just tender.
Transfer the cauliflower to a blender along with about half the cooking liquid from the pan. Blend to a smooth velvety purée. If it seems too thick add a little more of the cooking liquid. Season well and keep warm.
Heat the olive oil in a large non stick frying pan over a medium high heat. When the oil is hot place the hake pieces in the pan skin side down. Fry for 3 to 4 minutes until the fish is almost cooked through and the skin is crisp.
Carefully turn the fish over, add the remaining butter, the sliced garlic, capers and the rosemary. Remove the pan from the heat and allow the fish to rest in the pan for a minute or two.
Place one slice of toasted bread on each plate. Drizzle with a little good olive oil and spoon some of the cauliflower purée over each slice. Top with a piece of hake and spoon over the buttery garlic and caper juices from the pan.
