Advertisement
Warm Hake with Thinned Mayonnaise and Capers
Preparation info
Difficulty
Medium
Appears in
Roast Chicken & Other Stories
By Simon Hopkinson and Lindsey Bareham
Published 1994
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.
Ingredients
1.8 kg 4 lb 1 quantity
Method
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