ingredients
4 hake cutlets, about 2.5 cm (1 in) thick
4 medium-large courgette (zucchini)s
salt and freshly ground black pepper
1 cup (100 g) 4 oz blanched almonds, slivered
2 tbsp (1 oz) 25 g butter
for the marinade
4 tablespoons olive oil
2 tablespoons orange juice
2 tablespoons lemon juice
pinch of salt
5 peppercorns, bruised
1 very finely chopped shallot
1 tablespoon finely chopped fennel
method
1. First combine the marinade ingredients. Wash and pat dry the hake cutlets.
2. Pour the marinade over the hake and marinate for 1 to 1 1/2 hours, turning occasionally.
3. Meanwhile, lightly butter four aluminium foil parcel shapes.
4. Thinly slice the courgettes, and put a serving onto each parcel Season lightly, sprinkle over a few almonds and add a tiny dot of butter.
5. Seal the parcels and place over the heat. As soon as you hear the courgettes hissing or sizzling, put the hake steaks on the oiled grid of the barbecue and, basting frequently with the marinade, cook for a few minutes on each side.
6. Put the foil parcels on individual plates, peel back to reveal the courgettes in their own juices (it does not matter if they are still slightly crunchy), and place a hake cutlet alongside.
7. Sprinkle with a little chopped fennel and serve with a plain potato salad.
8. you could use a tablespoon of the marinade to dress the potatoes while hot. Otherwise a good vinaigrette can be used.
8 people have helped to review this recipe. Thankyou!
|
|
