We have been given the most beautiful, huge pieces of hake and as this fish can take on so many wonderful flavours, I decided to make use of the anchovy butter with olives and caper berries to sauce it up. Hake is a locally caught fish and there are quite a few companies in the Western Cape that trawl for hake. We don’t often eat it and over Easter you will find that this fish is quite expensive. At that time of the year I tend to buy frozen hake which is filleted and packaged at sea in most instances. The rest of the year, when the fish are in abundance, hake is quite reasonably priced.
Hake with Anchovy Butter, Olives and Caper Berries
- salt to season
- 2 hake fillets
- 15 g butter
- 1 shallot, sliced
- 1 clove garlic, crushed
- 10 olives, depipped
- 10 caper berries
- 10 g anchovy butter
- salt the skin of the hake
- heat the butter in a frying pan and sauté the shallot and the garlic
- place the hake in the pan skin side down
- when cooked turn, and add the olives and caper berries
- serve with the anchovy butter
Ingredients for my Hake With Anchovy Butter And Caper Berries
- Hake – is a locally caught, sustainable fish. You can use any firm white fish if hake is not locally available.
- Butter – I always use unsalted butter in my recipes if it is available in the shops. If not, be sure to keep in mind that you need to reduce the amount of salt you use in a recipe.
- Shallots – these are seasonal and if you cannot find shallots rather use leeks or spring onions for their mild flavour.
- Garlic – be sure you buy firm cloves where the paper is white. If they sprout they are still OK to use. But if this bothers you then plant the cloves that have sprouted to grow your own.
- Olives – store these out of the fridge in olive oil. I buy a variety of olives and add flavouring in the form of fresh herbs to make interesting snacks to go with drinks.
- Caper berries – these are the fruit of the caper bush and are small, hard berry like fruits with small seeds. You can replace these with capers but they are softer as they are the flower buds.
- Anchovies – I love anchovies just as they are, eaten raw. They of course make for a great pizza topping, and can be used when cooking a leg of lamb. You can make a compound butter to use for seafood dishes, or as a toast topping.