The Dish Archive: Seared Hake
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Summer and seafood go hand-in-hand, so why not try some different white fish this season! In today's Dish, 7News' Janet Wu is searing up a wild hake.
The Dish: Seared Hake
The Restaurant: Ristorante Euno
The Chef: Christopher Bussell
-- 8 oz. hake fillet
-- 3 cloves of diced garlic
-- 1 tsp. chopped shallots
-- 4 Little Neck clams
-- 2 large shrimp
-- 1/2 white wine
-- 3 small red bliss potatoes
-- Salt and pepper
-- 4 cherry or grape tomatoes
-- Olive oil
-- Heat sauté pan with fry oil.
-- Place fillet in hot oil until golden brown
-- Remove and place sauté pan in 400-degree oven for 10 to 12 minutes (make sure the sauté pan can be heated in the oven. The pan should be all metal)
-- While the fish is in the oven, heat another sauté pan with fry oil and add three diced cloves of garlic, a teaspoon of chopped shallots, four Little Neck clams, two large shrimp (cleaned)
-- Let cook several minutes until garlic browns, then add half a cup of white wine and cover
-- Sauté a handful of spinach with salt, pepper and diced red potatoes.
-- Check the clams (they are finished when open). When they open, add four diced cherry or grape tomatoes and a pinch of parsley. Cook for 1 more minute.
-- Place potatoes on a plate, then spinach. Place the fish on top and then the shrimp. Add clams around the fish. Pour clam broth over fish and finish with olive oil and a squeeze of lemon.