Recipe For Hake With Anchovy Butter

~ Tandy

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
Hake With Anchovy Butter, Olives And Caper Berries

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Hake with Anchovy Butter, Olives and Caper Berries
 
Ingredients
  • Salt to season
  • hake fillets
  • 15g butter
  • 1 shallot, sliced
  • 1 garlic clove, crushed
  • 10 olives, depipped
  • 10 caper berries
  • 10g anchovy butter
Instructions
  1. salt the skin of the hake
  2. heat the butter in a frying pan and sauté the shallot and the garlic
  3. place the hake in the pan skin side down
  4. when cooked turn, and add the olives and caper berries
  5. serve with the anchovy butter

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. Dave and I are busy building a house which is an adventure all in itself. Each year we visit a new place overseas to experience the food of the area. Follow along on our adventures!

0 thoughts on “Recipe For Hake With Anchovy Butter”

  1. Pingback: Skate with Lemon and Capers | Chica Andaluza

    1. that is such a marvelous this to do – and a good fish dish will be a great reward. Good luck with the raw food diet 🙂

      Reply

  8. How weird, I made skate with capers last night and was going to do a post soon! This looks lovely with the anchovy butter – wish I´d thought of that!

    Reply

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