Roast hake with aromatic vegetables

11 September 2006
Roast hake with aromatic vegetables


For aromatic vegetables:
¼ pint white wine
¼ pint white wine vinegar
¼ pint hazelnut oil
¼ pint olive oil
1 peeled lemon
1tsp coriander seeds
1 bunch rosemary
1 fennel bulb
12 carrots
6 cloves garlic
12 shallots
3 leeks
1 celery
3 red peppers


Cut vegetables into even-sized pieces. Put all other ingredients in a pan and add the vegetables. Remove from heat when vegetables are nearly cooked cover with clingfilm and leave for 24 hours.


Season a hake steak well and chargrill until brown. Place on aromatic vegetables and finish cooking in a hot oven. Take the hake out and mix chopped coriander into the vegetables.

Put vegetables in a deep bowl with hake on top.

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