Crispy Poached Whole Hake - Simple and Delicious
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat15gram
Protein40gram
Ingredients
- Whole hake, cleaned and gutted (about 700 g)1 piece
- Water (for poaching)1000 ml
- White wine250 ml
- Lemon, sliced1 piece
- Bay leaves2 pieces
- Fresh parsley, chopped2 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Olive oil (for crisping)2 tbsp
This recipe shows you how to perfectly poach a whole hake and achieve delightfully crispy skin. Poaching is a gentle cooking method that keeps the hake moist and tender, while finishing it with a quick sear makes the skin wonderfully crispy. Ideal for beginner cooks, this method uses common ingredients and straightforward steps. The total cost of ingredients is approximately $15, 14€, £12, and ₹1200. This dish has around 350 kcal per serving, is gluten-free and suitable for pescatarians. The recipe is easy in difficulty and takes about 30 minutes total.
Preparation instructions
Prepare the poaching liquid
1In a deep pan, combine the water, white wine, lemon slices, bay leaves, salt, and pepper. Bring to a gentle simmer over medium heat (takes about 10 minutes). This flavorful liquid will gently cook the hake, keeping it tender.
Poach the hake
2Once the liquid is gently simmering (not boiling), carefully immerse the whole hake into the liquid using a slotted spoon or spatula. The liquid should cover the fish. Poach gently for 10-12 minutes depending on size, until the internal temperature reaches 60°C (140°F). Use a cooking thermometer to check the thickest part near the tail. This ensures the fish is safely cooked.
Remove and dry the fish
3Carefully lift the hake from the poaching liquid and drain. Place it on a rack or plate lined with paper towels. Pat the skin dry gently with paper towels. Dry skin is essential for achieving crispiness when searing.
Crisp the skin
4Heat olive oil in a non-stick skillet over medium-high heat. Once hot, carefully place the poached hake skin side down. Cook for 2-3 minutes until the skin turns golden and crispy. Avoid flipping the fish to keep it intact. This step adds a delightful texture contrast to the tender fish.
Serve and garnish
5Transfer the crispy poached hake to a serving plate. Sprinkle chopped fresh parsley on top. Serve with lemon wedges on the side for an added fresh zing. Enjoy your perfectly poached and crispy whole hake!
Cooking Tips
1Use the freshest hake available for the best flavor and texture.
2Make sure the poaching liquid is at a gentle simmer, not boiling, to avoid toughening the fish.
3Drying the fish skin thoroughly before searing helps achieve maximum crispness.
4Use a kitchen thermometer to ensure the fish reaches a safe internal temperature of 60°C (140°F).
5Avoid overcrowding the pan when crisping the skin to ensure even searing.
Equipment
- Deep saucepan or poaching pan
- Slotted spoon or spatula
- Non-stick skillet or frying pan
- Cooking thermometer
- Paper towels
- Serving plate
Shopping List
- [ ] Whole hake (about 700 g) - Approx. $10. Look for firm flesh and bright eyes.
- [ ] White wine (250 ml) - Approx. $3. Choose a dry white wine you like to drink.
- [ ] Lemon (1) - Approx. $0.50. Choose firm lemons with smooth skin.
- [ ] Fresh parsley (small bunch) - Approx. $1. Fresh parsley enhances flavor and presentation.
- [ ] Olive oil (small bottle) - Approx. $5. Use extra virgin olive oil for best taste.
- [ ] Bay leaves (small pack) - Approx. $2. Adds fragrant aroma to poaching liquid.
Total Approximate Cost: $21.50 (Prices vary with location and brands)
FAQ
How do I know when the hake is fully cooked?
The hake is fully cooked when the internal temperature reaches 60°C (140°F), measured at the thickest part near the tail using a cooking thermometer. The flesh should be opaque and flake easily with a fork.
Can I use other types of fish for this method?
Yes, this poaching and crisping technique works well with other white fish like cod, pollock, or sea bass.
What if I don’t have a cooking thermometer?
Check if the fish flakes easily with a fork and looks opaque inside. The flesh should not be translucent. However, a thermometer is the safest way to ensure doneness.
Can I skip the crisping step?
Yes, you can serve the hake straight from poaching for a tender texture, but crisping the skin adds a delicious contrast and extra flavor.
How should I safely handle and store whole hake?
Keep the hake refrigerated below 4°C (39°F) before use. Avoid cross-contamination by using separate cutting boards and utensils for fish and other foods. Cook the fish as soon as possible after purchase for best freshness and safety.