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Baked hake with brown butter and samphire dressing
Fruit and vegetables
6
thyme
sprigs
6
rosemary
sprigs
4
garlic
cloves, skin on and crushed
1
garlic
clove, finely grated or chopped
1 small
shallot
, peeled and finely diced
1
garlic
clove, finely chopped
50g/1¾oz
samphire
1 tbsp
lemon juice
½ tsp chopped dried
seaweed
salad
1 tsp chopped fresh
chives
1 tsp chopped fresh flatleaf
parsley
½
lemon
, zest only
½
lime
, zest only
Cooking ingredients
100g/3½oz table
salt
40g/1½oz caster
sugar
5
black peppercorns
5
coriander seeds
½ tbsp
olive oil
2 pinches Cornish
sea salt
3 pinches ground
mace
(or nutmeg)
dash
olive oil
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
40g/1½oz salted
butter
250g/9oz unsalted
butter
, diced
Meat, fish and poultry
4
hake
fillets (about 180–200g/6¼–7oz each)
Other
200g/7oz day-old
bread
, torn into small pieces (tin-style loaf is ideal)
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