This little dish is a take on a dish that we produced regularly during my time at One Devonshire gardens, it's rather versatile and can be matched with most fish as the citrus & squid ink compliment almost every fish. We matched it with Salmon, Monk fish, Halibut, Hake & Bass. As you may have guessed, I'm into the food that's not often found in your local eatery so I've decided to use the cheapest lesser known Hake which comes from the same order as the Cod Family, its not as meaty however it is a well rounded fish that stands up for its self when matched with bold flavours. If you've not tried it before then you should get onto your local fishmonger and get them to order some.
The fish itself is quite fragile with a weird bone structure so it can be a little fiddly when filleting so if your not quite sure what your doing then again, get on to your fish monger to sort it for you.
Recipe:
Hake:
1 200g fillet of Hake
Salt
Olive oil
Risotto:
500g Carnaroli super fino rice
2 diced shallots
2 clove Garlic
100g Butter
100ml white wine
2 litre nage (Veg stock)
10g squid ink
20g french butter
30g parmesan cheese
5g lemon zest
Cucumber & Citrus dressing:
1 cucumber
3 tomatoes
5g chive
100ml olive oil
25ml lemon juice
20g honey
Salt
