Poached Hake Steaks with Melted Butter
Poached hake steaks in salted water, served with a lemon-infused melted butter sauce. Ideal with simple vegetable sides.
Nutrition Facts
Per Serving: Calories: 300 kcal, Fat: 20 g, Sodium: 800 mg, Carbohydrate: 2 g, Protein: 25 g
Descriptions
This elegant dish features hake steaks poached gently in salted water, which is then paired with a simple yet rich lemon-butter sauce.
The tender fish absorbs delicate flavors from the poaching liquid, while the sauce adds a buttery, slightly tangy note.
This recipe works perfectly with light side dishes like steamed potatoes, broccoli, or cauliflower, making it ideal for a refined yet easy meal.
Directions
Prepare your workstation:
Organize ingredients and cooking equipment (5 minutes).
Prepare the fish:
Clean the hake by trimming, scaling, gutting, and washing the fish. Cut into 8 steaks (or use pre-cut steaks) and, if needed, tie them for even cooking (15 minutes).
Prepare the garnish:
- Wash and set aside sprigs of parsley.
- Peel and slice the lemon. Optional: carve fancy lemon shapes for decoration (10 minutes).
Poach the hake steaks:
- Place the steaks in a sauté pan or shallow pot, covering them with cold water.
- Add the lemon slices and season with coarse salt.
- Slowly bring the water to a simmer (without boiling) and let cook gently for 6 to 8 minutes, depending on the thickness of the steaks (5 minutes).
Make the butter sauce:
- In a small saucepan, combine the juice of half a lemon with 2 tablespoons of water.
- Reduce the liquid almost completely, then gradually whisk in the butter in small pieces until it forms a smooth, creamy sauce.
- Season with a pinch of fine salt and a dash of cayenne pepper (10 minutes).
Assemble the dish:
- Drain the hake steaks carefully and remove any string.
- Place the fish on a serving platter lined with a folded napkin or decorative paper.
- Arrange lemon slices and parsley for garnish.
- Serve the butter sauce in a separate dish (5 minutes).
Note's
- Make sure to use the freshest fish possible, as poaching fish in salted water highlights its natural flavors.
- Always peel lemons for cooking to avoid any bitter taste from the rind.
- Serve with simple sides like steamed potatoes, broccoli, or cauliflower to keep the focus on the delicate fish and butter sauce.
Ingredients
- 2.2 lbs (1 kg) whole hake or 8 hake steaks (7 oz each)
- 1 lemon, sliced
- 1 tablespoon coarse salt
- 7 oz (200 g) unsalted butter
- 1/2 lemon, juiced
- Pinch of cayenne pepper
- Fresh parsley for garnish
