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.
- Salt to season
- hake fillets
- 15g butter
- 1 shallot, sliced
- 1 garlic clove, crushed
- 10 olives, depipped
- 10 caper berries
- 10g 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
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