Head to tail hake dishes

 

Bought a whole hake, around 1kg, and divided into portions for a few meals, zero waste.

 

hake head broth potato cream soup

The head is cooked as stock, to make a simple potato cream soup.

 

hake jay and rib cage

 

The jaw and rib cage, with generous meat left behind, is seasoned with soy sauce, honey and white pepper for a day. Then baked at 180˚C for 20 minutes, very tasty.

 

seared hake fillet with lemon zest

 

The fillet is seasoned with salt, lemon zest and olive oil. Sear with the lid on, skin side down in butter, at medium heat until cooked through. The flesh side will be cooked by steam and no need to turn, stayed pure white.

 

hake tail in coconut curry

 

The tail is seasoned with salt and pepper for a day, sear both sides in butter with bell pepper, then add coconut milk, curry paste, salt, brown sugar, simmer with lid on until cook through.