How To: Firm up Hake before cooking
We love the flavour of Hake, but sometimes really wish it was a bit firmer and easier to pan-fry without falling apart. This method is a game changer!
Yield: 1 hake portion
Materials
- 200 g fresh hake portion
- 1 Tbsp sea salt coarsely ground
Instructions
- Portion your fish and lay the pieces in a tray, without overlapping.
- Sprinkle evenly with sea salt, turning to coat both sides. If the piece is very thin (towards the tail), put less of the salt on that end.
- Cover the tray with cling film and refrigerate for 20 minutes (set your timer!)
- Rinse the fish under cold water and pat dry on kitchen paper.
- Wrap each portion tightly in cling film.
- Refrigerate for at least 2 hours to firm up (or can be left overnight) before cooking.