Warm Hake with Thinned Mayonnaise and Capers

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

In Italy I was once served a dish of warm fillets of sea bass, lightly cooked and dressed with mayonnaise and some little flageolet beans. It was delicious. Made with hake, it can be just as good, certainly less expensive, and is perfect for a summer outdoor lunch.


  • 1.8 kg/4 lb hake, in a whole piece
  • 1 quantity cou


Poach the hake in the court-bouillon as for Poached Salmon with Beurre Blanc, and keep warm. To make the mayonnaise, whisk together the egg yolks, mustard, salt, Tabasco and vinegar. Pour in the groundnut oil in the thinnest stream possible, then follow it with the olive oil, beating all the while until thick. Add the tarragon and set aside.

Mix togeth