Steamed Hake with Cannellini Beans & Olive Oil Mayonnaise
In episode 1 of “Around the World with Manu” I worked the pass in Rick Stein’s restaurant at Sandbanks in exchange for a lunch. This hake dish was one of the specials of the day and it was simply beautiful, so I had to share the recipe with you!
Serves 4
INGREDIENTS
- 4 x 200 g fillets fresh hake, or another firm white fish
For the mayonnaise
- 1 egg yolk
- 2 Tbsp white wine vinegar
- 1 tsp Dijon mustard
- 200 ml olive oil
- 1 Tbsp very finely chopped tarragon
For the sauce
- 125 ml olive oil
- 2 Tbsp capers
- 2 eschallots, finely diced
- 2 cloves garlic, crushed
- 1 carrot, peeled and cut into 1 cm dice
- 2 celery sticks, cut into 1 cm dice
- 400 g can cannellini beans, drained
- 2 truss tomatoes, concassed
- 4 pinches cayenne pepper, to garnish
METHOD
- For the olive oil mayonnaise, place egg yolk, vinegar and Dijon mustard in a jug and pulse with a stick blender to combine. Gradually add 200 ml olive oil, blending as you drizzle, until mixture is thick and creamy. Add tarragon and blend until well incorporated. If desired thin with a little water, then season with salt and pepper to taste.
- For the sauce, warm 60 mls of the olive oil in a skillet over medium heat. Add capers and pan fry for 2 – 3 minutes until crispy. Drain capers on paper towel lined plate and set aside, discard oil.
- Wipe out pan and drizzle in remaining olive oil. Add eschallot and garlic and cook over a medium heat until translucent, then add carrot and celery and cook for 2 – 3 minutes more, or until vegetables begin to soften. Add beans and tomato cook for a further 2 minutes until warmed through. Season with salt and pepper to taste.
- For the fish, bring a large pot of water to a strong simmer. Place fillets in a steamer basket, cover and set over the pot of water. Steam for 3 – 4 minutes or until cooked to your liking.
- To serve, place a generous spoonful of bean mixture into four warm shallow bowls. Top beans with piece of fish, a dollop of mayonnaise, a scattering of crispy capers and a dusting of cayenne pepper.
Don’t miss all of my destination tips from my time in England!
