August 25th, 2010
I hadn’t intended to have hake for dinner, but as I walked through Chapel Market this afternoon, the Fish Man saw me and offered me a large hake, half price – it’s a bit hard to refuse such a good fish which has at least 3 portions in it! It must have been a quiet day.
As usual I cut it into steaks, which are great floured, egged and breadcrumbed, then fried. Served with allioli of course. Another option would be to put some herbs, butter, salt and pepper inside the fish, wrap it in foil and cook it for about 30 minutes (for such a large fish), in a hot oven at about 200º C. You could also cut it into pieces and bake it in an oven dish, with olive oil and garlic for about 15 – 20 minutes at 200ºC.
My favourite place to eat hake, or merluza, as it’s called, is Romesco in Barcelona. I went there 20 years ago and have returned several times in the last couple of years and it’s still great, almost like nothing has changed.