> How to cook > How to cook hake

How to poach hake

A fillet of hake is perfect for poaching with its soft, flaky flesh. Using a flavoured liquid imbues the fish with a lovely flavour – in the recipe below, chef Michael Caines uses a simple combination of stock, bay and lemon thyme to complement this beautiful fish.

Leave the skin on when poaching a delicate fish such as hake – this will help to hold it together during cooking. The skin can be removed and discarded after resting.

The recipe below serves four people.

How to poach hake

Ingredients

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Method

1
Pour the vegetable stock into a pan and add the herbs. Bring to the boil, season, and add the fish. Immediately place a lid on the pan and turn off the heat
2
Leave to poach for 2–3 minutes, then carefully lift the fish out of the pan and allow to rest in a warm place for approximately 10 minutes
3
Carefully remove and discard the skin, and serve the fish with your choice of sides

Serving suggestions

There are endless ways to enjoy poached hake. As poaching is such a quick and simple cooking method, try flavouring the poaching liquid with aromatics such as lemongrass and star anise, and serving with simple steamed vegetables for a healthy, speedy midweek dinner.

Michael Caines serves his poached hake cold with soy and honey vinaigrette, quick-pickled mushrooms and radishes for a light, flavourful dish.

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