Anthony J Sargeant prepared this Fish Supper using Hake fillet that he had previously lightly smoked.

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Dinner 27th September 2015:

Anthony J Sargeant cooked this hake fillet the previous day – lightly smoked over apple wood chips – it made a delicious cold meal with green salad, a little potato salad and some light hollandaise (diluted with creme fraiche and added finely chopped dill, spring onion and a little chilli) – the hake is garnished with thinly cut radish and dill springs and a little lemon zest.

Note: Hake is under-appreciated in the UK it seems – it may not be the prettiest looking fish but the meat is considered by many of us to be superior to cod (to which family it belongs).

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