Olive Magazine
Roast Hake Recipe With Clams and Dill Oil Pilgrim My Million Pound Menu

Roasted hake with clams, cider sauce and dill oil

Published: July 18, 2019 at 5:08 pm
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  • Preparation and cooking time
    • Total time
    • + brining + pressing
  • Easy
  • Serves 4

Get a taste of the Spanish Camino with this elegant seafood dish from My Million Pound Menu winner, Pilgrim

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal449
fat27.6g
saturates6.1g
carbs5g
sugars2.9g
fibre0.6g
protein39.3g
salt2.7g
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Try this roast hake then check out our grilled hakeSpanish hakeMediterranean baked hake and more hake recipes.

Ingredients

DILL OIL

  • a bunch, plus extra to serve dill
  • 100ml olive oil

HAKE

  • 200g sea salt
  • 4 fillets (around 800g) hake
  • 4 sprigs thyme

CLAMS

  • 400g clams, cleaned
  • 330ml dry cider
  • olive oil
  • 2 echalion shallots, sliced
  • 4 sprigs thyme
  • 2 cloves garlic
, sliced
  • 1 tbsp crème fraîche

Method

  • STEP 1

    Blitz the dill with the oil using a small blender or food processor for 5 minutes until a vibrant green. Line a sieve with muslin, put over a bowl and pour in the dill oil. Leave for 1-2 hours, then discard the pulp left behind.

  • STEP 2

    Whisk the salt into 1 litre of cold water until dissolved, then add the hake fillets and chill for 1 hour. Remove the fillets and wash under gently running cold water, then pat dry with kitchen paper. Wrap each fillet tightly in clingfilm and chill for 1 hour to firm up.

  • STEP 3

    Heat a large pan over a high heat. Add the clams and cider, cover with a lid and steam for 3-5 minutes or until the shells open. Pour through a sieve, catching the cooking liquid in a bowl.

  • STEP 4

    Heat 2 tbsp of olive oil in a pan and cook the shallots, thyme and garlic for a few minutes until soft. Add in the cider, bring to the boil and simmer until reduced by half. Whisk in the crème fraîche, season and keep warm.

  • STEP 5

    Heat the oven to 200C/fan 180C/gas 6. Put the hake fillets onto a baking-paper-lined tray, drizzle with oil and sprinkle on some thyme. Roast for 10 minutes until cooked through. Tip the clams back into the sauce and heat through.

  • STEP 6

    Spoon the clams and sauce into bowls, top the with hake, drizzle over some of the dill oil, and serve with extra dill, if you like.

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