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Crispy Hake with Gingery Leeks

Crispy Hake with Gingery Leeks
Recipe Date:
March 19, 2020
Serving Size:
4
Cook Time:
01:10:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 1 lb Purple or regular fingerling potatoes, peeled
  • 2 tbsps Kosher salt
  • 2 1/2 tsps Kosher salt, divided
  • 1 cup Pinot Blanc or other dry white wine, divided
  • 4 Small carrots with tops, trimmed
  • 3/4 cup Cold unsalted butter, cut into pieces, divided
  • 3 tbsps Cold unsalted butter, cut into pieces, divided
  • 2 cups Finely chopped leeks (from 3 leeks)
  • 1 tbsp Minced peeled fresh ginger
  • 1/4 cup Finely chopped shallots
  • 1/4 cup créme fraiche
  • 1/4 tsp Fresh lemon juice
  • 1/4 cup Canola oil
  • 4 5-ounce skin-on hake or cod fillets, scored and patted dry
  • 1 tsp Instant flour, such as Wondra or all-purpose flour
  • 4 Kumquats, thinly sliced
  • Sliced fresh chives, for garnish
Directions

Preheat oven to 400° F. Add potatoes, 2 tablespoons salt, and water to cover to a medium saucepan; bring to a boil over high heat. Reduce heat to medium-high, and simmer, uncovered, just until potatoes are tender when pierced with a knife, about 10 minutes. Using a slotted spoon, transfer potatoes to a medium bowl, reserving water in pan. Pour 1/4 cup wine over potatoes. Immediately remove potatoes (do not let sit in wine), and cut into 1/2-inch-thick coins. Set potatoes aside; reserve wine. Add carrots to hot water in pan, and return to a boil over high heat. Cook untili crisp-tender, about 6 minutes; drain carrots, and set aside.

Melt 3 tablespoons butter in a large skillet over medium-low. Add leeks; stir to coat. Add ginger and 3/4 teaspoon salt; cook, stirring occasionally, just until crisp-tender but not browned, 8 to 10 minutes. Remove from heat; cover to keep warm.

Place shallots and remaining 3/4 cup wine plus reserved wine from potatoes in a small saucepan, and bring to a boil over medium-high. Boil, undisturbed, until wine is reduced to about 2 tablespoons, 8 to 10 minutes. Remove from heat, and whisk in créme fraiche until blended. Return to heat over low. Gradually whisk in 1/2 cup butter, 1 piece at a time, whisking until almost emulsified before adding next piece. Whisk in lemon juice and 1/4 teaspoon salt. Remove from heat; cover and keep warm.

Heat canola oil in a large cast-iron skillet over medium-high just until smoking. Sprinkle hake fillets with remaining 1 1/2 teaspoons salt and the flour. Add fillets to skillet, skin side down; cook, gently pressing fillets with a spatula, until skin begins to brown, about 3 minutes. Transfer to preheated oven, and roast 3 minutes. Return to stovetop over high. Carefully turn fish over, and add remaining 1/4 cup butter. Tilt skillet toward you so butter pools, and cook, basting fish often, until fish is just cooked through, about 2 minutes. Remove from heat.

Divide potatoes, carrots, and fish among 4 plates. Spoon leek mixture and white wine sauce over and around fish and vegetables. Top with kumquats and chives.

Serves 4