“This is a delicious, quick and healthy dish that the whole family will enjoy” says Michael Caines.
- 200g baby chestnut mushrooms, quartered
- 1 tbsp shallots, chopped
- 1 sprig thyme, large
- 100ml olive oil
- 1/2 lemon
Honey and soy vinaigrette
- 25g clear honey
- 1 pinch of Chinese five-spice powder
- 15g Dijon mustard
- 12g balsamic vinegar
- 25ml white wine vinegar
- 5g soy sauce
- 100g light olive oil
- 720g hake fillet, cut into 4 even portions
- 500ml vegetable stock
- 1 fresh bay leaf
- 1 sprig lemon thyme, large
- 2 spring onions, finely sliced
- 4 radishes, finely sliced
- To begin, prepare the mushrooms. Sweat the shallots in the olive oil with a pinch of salt until soft but without colour, then add the thyme. Add the mushrooms, season with salt and pepper then squeeze in the lemon juice.
- Cook for 3 minutes until the mushrooms are soft and tender, then remove from the heat and leave to cool.
- To make the vinaigrette, place the honey, five-spice and mustard in a bowl and whisk together. Whisk in the balsamic vinegar, white wine vinegar and soy sauce until incorporated. Slowly whisk in the oil until emulsified and season with salt and pepper. Set aside.
- To poach the hake, pour the vegetable stock into a saucepan and add the bay leaf and lemon thyme. Bring to the boil, season with salt and pepper then carefully place the fish in the boiling stock. Return to the boil then remove from the heat and leave the fish for 2 minutes. Drain the fish, place on a tray lined with parchment paper and set aside.
- To serve, add a generous spoonful of the vinaigrette to each plate and sit the hake on top. Garnish with the mushrooms, spring onions and radish slices.
Watch Michael cooking this tasty, healthy recipe in our video:
Recipe by Michael Caines, courtesy of greatbritishchefs.com