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MERLUZA DEL PACÍFICO

SILVESTRE, SOSTENIBLE, SANO, DELICIOSO

SILVESTRE, SOSTENIBLE, SANO, DELICIOSO

LENGUADO DÓVER DEL PACÍFICO

Merluccius productus

WHITING SALAD

PANKO HAKE

HAKE "BRAVAS"

HAKE ESCABECHE

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Smoked Whiting Salad

YIELD Makes 2 cups | TIME Prep: 15 minutes (plus 24 hours inactive time) | Cook: 45 minutes | Total: 1 day + 60 minutes 

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Recipe by Heather Arndt Anderson of  voodooandsauce.com

INGREDIENTS

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For the Smoked Whiting Salad
  • 1 lb. whiting/hake fillet (skin-on is fine)
  • 3 tbsp mayonnaise
  • ¼ cup sour cream or crème fraîche
  • 1 finely diced celery rib
  • ¼ cup minced red onion
  • 2 tbsp minced fresh dill plus more for garnish
  • 2 tbsp fresh lemon juice
  • ½ tsp kosher salt
  • ¼ tsp pepper

 

For the Pickled Onions
  • ½ red onion, sliced
  • 2 cups white vinegar
  • 1 cup water
  • 2 tbsp sugar
  • 1 tbsp kosher salt
  • 1 tsp mustard seeds

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PREPARATION

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Step 1

One day ahead of time, pat the hake fillets dry with a paper towel and season with a pinch of salt and pepper. Lay the fillets skin side down on a rack set over a rimmed baking sheet and refrigerate, uncovered, overnight. (This step forms the pellicle, which helps the smoke flavor adhere to the fish.)

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Step 2

Make the pickled onions: stuff the sliced onions into a pint jar. Heat the vinegar and water and stir in the sugar, salt, and mustard seeds until the salt and sugar dissolve. Pour the brine over the onions and affix the jar’s lid. Refrigerate overnight, for up to a month.

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Step 3

When you’re ready to smoke the fish, place about ½ cup of mild wood chips (such as alder or apple) onto an 8” length of aluminum foil, then fold the foil over and crease the edges to close. Poke some holes in the foil pouch and lay it inside a large Dutch oven, wok, or hotel pan. Set a rack or inverted steamer basket over the wood pouch and lay the fish on a sheet of oiled foil on top of the rack. Tightly wrap the top of the wok or pan with foil, then set the whole contraption over the burner. Turn the burner on high, then listen carefully for crackling sounds to let you know the wood chips have begun to smolder. After about 5 minutes, reduce the heat to medium and let the fish cook for 30 minutes. Turn off the heat and let the smoker sit for another 10 minutes to cool down, then take it outdoors to remove the foil so you don’t smoke out your kitchen.

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Step 4

Carefully peel off the skin and flake the fish into a large bowl with a fork. Gently fold together the ingredients until evenly combined, taking care not to mush the fish up too much. Taste and adjust seasoning according to your preference. Serve with toasted bagels, Russian black bread, or your favorite rye. Sprinkle more chopped dill on top for garnish and serve with pickled onions.

Whiting Recipe
Smoked Whiting Salad

Panko Hake with Ginger

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INGREDIENTS

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  • 1 lb Panko

  • 1 lb Flour

  • 4 large Eggs, blended

  • ½ cup Pickled ginger, chipped rough

  • 2 tablespoons Tamari

  • 1 bunch Cilantro, cleaned and chopped rough

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*Look for these ingredients in the Asian food section of your grocery store or at Asian markets.

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PREPARATION

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Step 1

Set three dredge bins side by side.

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Step 2

Put 1 cup of flour in the first bin, 4 blended eggs in the second, and 1 quart of panko in the third.

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Step 3

Coat the fish in flour, then the egg, then the panko. Be sure that the fish is completely coated in panko.

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Step 4

Gently place the coated fish in a deep fryer set to 350 degrees.​

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Step 5

Cook for 2-3 minutes or until golden brown.

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Step 6

Mix the pickled ginger, cilantro, and tamari.

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Step 7

Spoon the mixture over the fish and serve.

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Recipe by Gregory Smith

Panko Hake

Hake “Bravas”

YIELD 8 servings (16–20 bites) | TIME Prep: 20 minutes | Cook: 15 minutes | Total: 35 minutes

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INGREDIENTS

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  • 1 pound (450 g) Pacific whiting (hake) fillet, skinless, cut into 1½–2 inch pieces

  • 1 cup (120 g) potato flour (or potato starch)

  • 1 pinch (1 g) Kosher salt

  • 2 cups (480 ml) neutral oil for frying

  • 2 tablespoon (30 ml) olive oil

  • 1 small garlic clove, minced

  • 1 teaspoon (2 g) smoked paprika

  • ½ teaspoon (1 g) hot paprika or chili flakes

  • 1 cup (240 ml) tomato purée

  • 1 teaspoon (5 ml) sherry vinegar

  • 1 pinch (1 g) salt to taste

  • ½ cup (120 ml) mayonnaise

  • 1 large garlic clove, finely grated

  • 1 teaspoon (5 ml) lemon juice

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PREPARATION

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Step 1

Prepare the Bravas Sauce: Heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant. Stir in the smoked paprika and hot paprika, then immediately add the tomato purée to prevent the spices from burning. Simmer for 10 minutes, stir in the sherry vinegar, and season with salt.
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Step 2
Prepare the Garlic Aioli: In a small bowl, whisk together the mayonnaise, grated garlic, and lemon juice until smooth. Set aside.
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Step 3
Pat the hake pieces dry and season with Kosher salt. Dredge the fish in the potato flour, shaking off any excess.
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Step 4
Heat the neutral oil in a heavy skillet to 350°F. Fry the hake pieces in batches for 2–3 minutes until golden and very crispy. Drain on a wire rack or paper towels.
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Step 5
To serve, place the crispy hake on a platter. Top each piece with a dollop of Bravas sauce and a small swirl of garlic aioli.

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Recipe by Gregory Smith

Hake Bravas

Hake Escabeche on Toast

YIELD Serves ~20–24 bites | TIME Prep: 20 minutes | Cook: 15 minutes | Total: 35 minutes (plus chilling)

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INGREDIENTS

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  • 1–1.5 pound (450–680 g) hake fillet, skinless, boneless

  • 1 pinch (1 g) salt

  • 1/4 cup (30 g) flour (for light dredge)

  • 2 tablespoon (30 ml) neutral oil (for searing)

  • 1/2 cup (120 ml) white wine vinegar

  • 1/2 cup (120 ml) olive oil

  • 1/2 cup (120 ml) water or light stock

  • 1 small (70 g) onion, thinly sliced

  • 1 small (50 g) carrot, thinly sliced

  • 3 cloves garlic, sliced

  • 1 piece bay leaf

  • 1 teaspoon (2 g) smoked paprika

  • 1/2 teaspoon (1 g) black peppercorns

  • 2 tablespoon (24 g) sugar (to balance acid)

  • 1 pinch (1 g) salt

  • 1 loaf baguette or sourdough, sliced and toasted
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PREPARATION

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Step 1
Pat the hake dry and season with salt. Lightly dredge the fillets in flour, shaking off the excess. Heat the neutral oil in a large skillet over medium-high heat and sear the hake until just cooked through, about 2–3 minutes per side. Place the fish in a shallow glass or ceramic dish.
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Step 2
In the same skillet (or a clean saucepan), add the olive oil, sliced onion, carrot, and garlic. Sauté over medium heat until the vegetables are slightly softened but still have a bit of "snap," about 5 minutes.
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Step 3
Stir in the white wine vinegar, water (or stock), bay leaf, smoked paprika, peppercorns, sugar, and salt. Bring the mixture to a simmer for 2–3 minutes to marry the flavors.
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Step 4
Pour the hot escabeche liquid and vegetables over the seared hake. Allow it to cool to room temperature, then cover and refrigerate for at least 2 hours (or overnight) to allow the fish to pickle and absorb the flavors.
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Step 5
To serve, break the hake into bite-sized chunks. Place a piece of fish and some of the pickled vegetables onto each toast point. Drizzle with a little of the pickling liquid and serve chilled or at room temperature.

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Recipe by Gregory Smith

Hake Escabeche
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