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.
