Servings: people
Easy Fried hake
The fish is fried in plenty of butter with a little thyme and is a delicious eating fish that you should treat yourself to try. I served baked leeks with thyme, Jerusalem artichoke purée, browned butter, and chopped salted almonds.
Equipment
- Frying Pan
Ingredients
- 400 g Ling Fillet
- Salt
- Oil neutral in taste
- Butter
- Fresh thyme can be omitted
- Pepper from grinder
- Flake Salt
Instructions
- Take the fish out of the refrigerator about 20 minutes before cooking.
- Start by gourmet salting your fish: Put coarse salt on both sides of the fish and let it sit on the kitchen counter for 5-8 minutes. The thicker the fish, the longer the time.
- Rinse the salt off the fish, or it will continue to cure and become too salty. I typically do this directly under the tap in cold water. Dry the fish well with a clean towel afterwards.
- Heat your pan on high heat (12 out of 14 on my stovetop) and make sure it's hot when the fish is being fried.
- Put oil in the pan and add the fish. After about 1 minute, add butter and fresh thyme to the pan.
- After 2 minutes of frying, flip the fish. Turn down to medium-high heat (8-9 out of 14 on my stovetop).
- Tip the pan slightly so you can use a spoon to "bathe" the fish in the warm butter.
- After 2 minutes on the other side, take the fish off the pan and let it drain on a clean towel.
- Season with pepper from the grinder and a good flake salt.
- Enjoy.