How to Cook The Lord Crewe Bamburgh's Silver Hake Kiev at Home
This silver hake kiev is worth the work
- 20g brown shrimp
- 1 tsp chopped garlic
- chopped parsley (pinch)
- ½ of a lemon’s juice
- 50g salted butter
- 170g silver hake, chopped into chunks, skinned and boned)
- 200g Jerusalem artichoke, peeled and chopped into chunks
- 1.5 pints whole milk
- 1 bay leaf
- 50ml water
- 1 small shallot, peeled
- Salt and pepper, to taste
- 30g plain flour
- 1 medium-sized egg, beaten
- 50ml water
- 50g Panko breadcrumbs
- 5g curly kale
Start by mixing the shrimp, garlic, parsley, lemon juice and butter together in a bowl. Next, place approximately 20cm of cling film onto a flat surface, place the hake into the centre of the cling film and roll it into a tight sausage shape.
Then, use a sharp knife and make a 5cm incision from the centre of the hake to each end. Once firm, take the rolled butter out of the fridge and gently remove the cling film. Using a sharp knife, carefully chop it into a wedge that will fit inside of the incision.
Next, place approximately 20cm of cling film onto a flat surface, before placing the hake into the centre of the cling film and rolling it into a tight sausage shape. Put the hake into the fridge for 24 hours.
For the purée, place the chopped artichoke, one pint of whole milk, bay leaf, water and shallot into a pan, bring the mixture to a boil and leave it to simmer for approximately 25 minutes. Once the artichoke is soft, strain the mixture and blend it with a food blender, until the purée is completely smooth. Then, season the purée to taste with salt and pepper and set it aside for later.
To finish the hake, have three separate bowls: one containing the flour, one containing a beaten egg mixed with ½ pint milk, and another with the Panko breadcrumbs. Then, carefully remove the cling film from the hake and roll it in the bowl of flour. Once the hake is completely covered in flour, shake off any excess before repeating the process with the egg and milk, followed by the Panko breadcrumbs.
To serve, preheat your oven to 180 degrees while deep frying the crumbed hake at 180 degrees for 5 minutes. Next, put the hake in the oven for four minutes. While the hake is in the oven, add a knob of butter to a small pan and cook the curly kale for approximately two minutes, until it is soft.
Finally, spoon the purée onto your serving plate, place the curly kale on top of the puree and place the hake on top of the curly kale.