Broiled Maine Hake with Barnegat Sea Scallops Recipe Video
Chef Dave Banks from Harry's Savoy Grill makes Broiled Maine Hake with Barnegat Sea Scallops.
Ingredients
1 ½ pound fresh hake filet (in season) (could substitute cod)
1 ½ ounce grapeseed oil (plus 8 oz for frying potato sticks)
2 teaspoon sea salt
2 teaspoon cracked black pepper
1 cup fresh Italian parsley (picked leaves)
¾ cup fresh tarragon (picked leaves)
1-2 heirloom tomatoes (random cut thin wedge or dice)
1 baking potato (julienne; fry crisp in grapeseed oil)
2 fresh lemon (juice of) (use one lemon for wedge garnish)
1 cup broth of fish trimmings (tip: can use scallop pieces)
Directions
Pre-heat broiler (or very hot oven, using top shelf). Portion hake into (4) six-ounce servings. Season with sea salt and pepper. Place on baking tray. Prepare ingredients for parsley salad (potatoes can be done ahead). Place hake in broiler. Combine the salad ingredients, season with salt and pepper and fresh lemon juice, a splash of grapeseed oil, taste, and by this time, the fish should be done, depending on thickness. The hake cooks fairly fast, about 6-7 minutes depending on your oven, and it should have a little crispy edge on top.
Note: be careful removing fish, as it is very flakey; use a spatula. Arrange in a bowl, salad on top, add a little of the broth, garnish with lemon.
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Note: be careful removing fish, as it is very flakey; use a spatula. Arrange in a bowl, salad on top, add a little of the broth, garnish with lemon.
For more information please visit: http://www.chefskitchen.tv
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
Editors Review
For those who like to eat seafood, here is a delicious treat waiting for you. View this amazing video that shares an outstanding recipe which would surely impress each one of you. The chef here presents the dish in such an elegant manner that makes the video a must watch!Comments
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perceptiveeye says :
Hi Hypehits, how are you? This broiled maine hake recipe seems to be very delicious. Could you please suggest the best accompaniment to the seafood ??
Posted on: 15 March 2010 - 4:17am
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