Posts Tagged ‘Hake’

Come Sunday and I still had a cabbage in the fridge from our last PYO session and in the spirit of waste not, want not I needed to find a recipe that would incorporate this into our dinner. To me cabbage screams coleslaw but the main problem with coleslaw is that it is usually drowning in mayonnaise – yuck!

So a quick scour through a couple of cookbooks and I found Jamie’s Winter Veg Coleslaw and the dressing is yoghurt instead of mayonnaise so big plus! Another bonus is that we got to put our Mandoline to good use – I hate chopping and knowing this Mer bought me one for my birthday. They are a god send when it comes to dishes like this!!

We also had some Hake fillets in the fridge and I made a tartare sauce and a crumb topping (as instructed by Delia) and served the grilled fish alongside the coleslaw. I will share the Fish recipe at another time. I did open up the River Cottage Fish book but no recipes from Hugh although there was a very interesting section about the different fish species and the threats facing them. It was the first time I had read up on this and was surprised to find that Hake is a fish best avoided (due to extensive over fishing by Spain in particular) as stocks are so low and it has been rated by the Marine Conservation as ‘5’ – Don’t Eat! However the South African Hake Trawl Fishery is fishing Cape Hake in a sustainable way so the Southern stocks are doing much better than the Northern. I was very relieved to find that the fillets I had purchased from Sainsburys were in fact from South Africa and approved by the Marine Stewardship Council. Will definitely be taking more notice of which fish is sustainable and which is not.

According to Hugh F-W (The River Cottage Fish Book) the ten fish to avoid are as follows:-

1. Whitebait

2. Cod from the UK unless MSC certified or organically farmed

3. Hake

4. Bluefin tuna

5. Sharks and Huss, all types except dogfish

6. Skate and rays, unless one of the 3 sustainable species

7. Wild Halibut

8. Sea bass

9. Wild salmon

10. Eel

So, back to the Coleslaw. We have had this over 2 dinners now and still have a big bowl left!

The Best Winter Veg Coleslaw (courtesy of Jamie Oliver – Jamie at Home)


2 carrots, different colours if you can find them, peeled

1 bulb of fennel, trimmed

Use at least 2 of the following: 3-4 radishes; 1 light coloured beetroot, peeled; 1 turnip, peeled; 1/2 a small celeriac, peeled

400g red and white cabbage, outer leaves removed

1/2 a red onion, peeled

1 shallot, peeled

1 lemon

Extra Virgin Olive Oil

A handful of fresh soft herbs – mint, fennel, dill, parsley, chervil

250ml yoghurt

2 Tbsp mustard

Sea salt and freshly ground black pepper

Shred the carrot, fennel and your choice of radishes, beetroot, turnip or celeriac on a mandoline, or use the julienne slicer in your food processor. Put the veg in a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl.

in a separate bowl, mix half the lemon juice, a glug of EVOO, the chopped herbs, yoghurt and mustard. Pour this dressing over the veg and mix well to coat everything. Season to taste with S & P and the rest of he lemon juice if you like.

Really delicious served with thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with EVOO.


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