Recipes, re-invented from cooking shows
Baked Hake with Yuzu Hollandaise
Prep. Time:
Baking Time:
Total Time:
40 mins
1 hour
1 hour 40 mins
Serves:
Serves 2
Donna created this dish for Celebrity MasterChef UK ™ Series 21. Cooking guest chef Tom Kerridge's signature hake, she overcame her nerves about the whole fish to deliver boneless, perfectly cooked fillets. Tom praised how the yuzu cut through the richness of the hollandaise, and Grace Dent loved th...
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Ingredients
FOR THE HASSELBACK POTATOES: 8 small Yukon Gold potatoes (about 1 lb), even-sized 2 tbsp olive oil 2 tbsp unsalted butter, melted 3 thyme sprigs Flaky sea salt, to finish
FOR THE HAKE: 1 whole hake, about 2 lb (or two 6-oz skin-on fillets) 1 tbsp olive oil 1/2 tsp Diamond Crystal kosher salt 1 tbsp unsalted butter, diced 1/2 lemon, juiced
FOR THE YUZU HOLLANDAISE: 8 tbsp (1 stick) unsalted butter 2 large egg yolks (contains lightly cooked egg) 1 tbsp water 1 1/2 tbsp yuzu juice (bottled is fine) Pinch of Diamond Crystal kosher salt
FOR THE RAINBOW CHARD: 1 bunch rainbow chard (about 8 oz), stems and leaves separated 1 tbsp unsalted butter 1 garlic clove, sliced Pinch of Diamond Crystal kosher salt
EQUIPMENT: 2 chopsticks Chef's knife 2 sheet pans Pastry brush Fillet knife Fish tweezers Small saucepan Heatproof bowl and saucepan (for a water bath) Balloon whisk Skillet
Method
STEP 1: START THE HASSELBACK POTATOES
Heat the oven to 425°F. Set each potato between two chopsticks on a board and use a chef's knife to slice straight down at 1/8-inch intervals, stopping when the blade meets the chopsticks so the base stays whole. Place the potatoes on a sheet pan, toss with the olive oil and half the melted butter, tuck the thyme sprigs into the cuts, and roast cut side up for 30 minutes.
STEP 2: BASTE THE POTATOES
Use a pastry brush to work the remaining melted butter down into the fanned slices. Return the potatoes to the oven for 20–25 minutes more, until deep golden and crisp at the edges.
STEP 3: FILLET THE HAKE
While the potatoes roast, remove the head just behind the gills. With a fillet knife, run the blade along the backbone from head end to tail on each side, keeping it close to the bones, and lift each fillet away from the frame. Trim off the thin belly bones, then run your fingertips along each fillet and pull out every pin bone with fish tweezers, tugging in the direction the bone points. Skip this step if using ready-made fillets.
STEP 4: MAKE THE YUZU HOLLANDAISE
Melt the butter in a small saucepan, then take it off the heat and let it cool for a few minutes until warm rather than hot. In a heatproof bowl set over a pan of barely simmering water, whisk the egg yolks with the water until thick, pale and foamy, 2–3 minutes. Take the bowl off the heat and whisk in the warm butter a little at a time until the sauce is glossy and thick. Whisk in the yuzu juice and salt, then taste: the yuzu should cut clearly through the butter. Keep warm over the pan with the heat off.
STEP 5: BAKE THE HAKE
About 10 minutes before the potatoes are done, brush a second sheet pan with the olive oil. Lay the fillets on it skin side down, season with the salt and dot with the diced butter. Bake at 425°F alongside the potatoes for 7–9 minutes, until the flesh is just opaque and flakes at a gentle touch, then squeeze over the lemon juice. Hake falls apart quickly once overcooked, so take it out as soon as it is ready.
STEP 6: COOK THE CHARD
While the hake bakes, slice the chard stems and tear the leaves. Melt the butter in a skillet over medium heat, add the stems and garlic, and cook for 3 minutes until just tender. Add the leaves and a pinch of salt and toss for 1–2 minutes until wilted.
STEP 7: PLATE
Sprinkle the potatoes with flaky sea salt. Set the chard on warm plates, lay the hake on top and place the hasselback potatoes alongside. Spoon the yuzu hollandaise over the fish or serve it on the side for dipping.
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Instructions
FOR THE HASSELBACK POTATOES:
8 small Yukon Gold potatoes (about 1 lb), even-sized
2 tbsp olive oil
2 tbsp unsalted butter, melted
3 thyme sprigs
Flaky sea salt,(/interesting-ingredients/flaky-sea-salt) to finish
FOR THE HAKE:
1 whole hake, about 2 lb (or two 6-oz skin-on fillets)
1 tbsp olive oil
1/2 tsp Diamond Crystal kosher salt
(/interesting-ingredients/diamond-crystal-kosher-salt)1 tbsp unsalted butter, diced
1/2 lemon, juiced
FOR THE YUZU HOLLANDAISE:
8 tbsp (1 stick) unsalted butter
2 large egg yolks (contains lightly cooked egg)
1 tbsp water
1 1/2 tbsp yuzu juice (/interesting-ingredients/yuzu-juice)(bottled is fine)
Pinch of Diamond Crystal kosher salt(/interesting-ingredients/diamond-crystal-kosher-salt)
FOR THE RAINBOW CHARD:
1 bunch rainbow chard (about 8 oz), stems and leaves separated
1 tbsp unsalted butter
1 garlic clove, sliced
Pinch of Diamond Crystal kosher salt(/interesting-ingredients/diamond-crystal-kosher-salt)
EQUIPMENT:
2 chopsticks
Chef's knife
2 sheet pans
Pastry brush
Fillet knife
Fish tweezers
Small saucepan
Heatproof bowl and saucepan (for a water bath)
Balloon whisk
Skillet
Heading 5
Ingredients
STEP 1: START THE HASSELBACK POTATOES
Heat the oven to 425°F. Set each potato between two chopsticks on a board and use a chef's knife to slice straight down at 1/8-inch intervals, stopping when the blade meets the chopsticks so the base stays whole. Place the potatoes on a sheet pan, toss with the olive oil and half the melted butter, tuck the thyme sprigs into the cuts, and roast cut side up for 30 minutes.
STEP 2: BASTE THE POTATOES
Use a pastry brush to work the remaining melted butter down into the fanned slices. Return the potatoes to the oven for 20–25 minutes more, until deep golden and crisp at the edges.
STEP 3: FILLET THE HAKE
While the potatoes roast, remove the head just behind the gills. With a fillet knife, run the blade along the backbone from head end to tail on each side, keeping it close to the bones, and lift each fillet away from the frame. Trim off the thin belly bones, then run your fingertips along each fillet and pull out every pin bone with fish tweezers, tugging in the direction the bone points. Skip this step if using ready-made fillets.
STEP 4: MAKE THE YUZU HOLLANDAISE
Melt the butter in a small saucepan, then take it off the heat and let it cool for a few minutes until warm rather than hot. In a heatproof bowl set over a pan of barely simmering water, whisk the egg yolks with the water until thick, pale and foamy, 2–3 minutes. Take the bowl off the heat and whisk in the warm butter a little at a time until the sauce is glossy and thick. Whisk in the yuzu juice and salt, then taste: the yuzu should cut clearly through the butter. Keep warm over the pan with the heat off.
STEP 5: BAKE THE HAKE
About 10 minutes before the potatoes are done, brush a second sheet pan with the olive oil. Lay the fillets on it skin side down, season with the salt and dot with the diced butter. Bake at 425°F alongside the potatoes for 7–9 minutes, until the flesh is just opaque and flakes at a gentle touch, then squeeze over the lemon juice. Hake falls apart quickly once overcooked, so take it out as soon as it is ready.
STEP 6: COOK THE CHARD
While the hake bakes, slice the chard stems and tear the leaves. Melt the butter in a skillet over medium heat, add the stems and garlic, and cook for 3 minutes until just tender. Add the leaves and a pinch of salt and toss for 1–2 minutes until wilted.
STEP 7: PLATE
Sprinkle the potatoes with flaky sea salt. Set the chard on warm plates, lay the hake on top and place the hasselback potatoes alongside. Spoon the yuzu hollandaise over the fish or serve it on the side for dipping.
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