The second in our series of recipes with Big Green Egg puts the 'king of the sea', hake, at centre stage, as Chef Charlie Whitton prepares a beautiful cut from the bone with dill beurre blanc.
Of the wine pairing, Chapel Down Head Winemaker Josh Donaghay-Spire commented, “when I drink Chapel Down wines, I invariably go towards seafood – it’s just such a natural combination. A wine as light in style as Chapel Down Brut marries the delicate, clean flavours of the hake and cuts through that rich beurre blanc. A match made in heaven.”
Here's how you can make it for yourself:
Ingredients:
2 x bone-in hake steaks
Salt & black pepper
50g dill, plus extra for finishing
200g butter, plus extra for frying
200ml white wine vinegar
200ml white wine
2 sprigs of thyme
2 cloves of garlic, crushed
8 tbsp trout roe
1 plum tomato, deseeded and chopped
Method:
Set your Big Green Egg to 180°C. with the stainless steal grid in place. Season the hake steaks. Heat a skillet on the grid, add a couple of knobs of butter, then cook the fish for around 4-6 minutes until fully cooked, turning halfway through and basting regularly with the butter.
For the beurre blanc, reduce the vinegar, wine, thyme and garlic by half, and off the heat add the butter, continuously stirring until combined, finish with the dill and caviar.
Dress the cod with the sauce and fresh dill.
Click the image to watch our recipe video.
