Chef Dave Banks from Harry's Savoy Grill makes Broiled Maine Hake with Barnegat Sea Scallops.
1 1⁄2 Pound (Fresh, In Season Could Substitute Cod)
Grapeseed oil/For frying potato sticks
9 1⁄2 Ounce
Cracked black pepper
Fresh italian parsley
1 Cup (16 tbs) (Picked Leaves)
Fresh tarragon leaves
3⁄4 Cup (12 tbs) (Picked Leaves)
2 , random cut thin wedge or dice
1 , julienne, fry in grapeseed oil
2 , juiced (Use One Lemon For Wedge Garnish)
1 Cup (16 tbs), from the trimmings (Can Use Scallop Pieces)
Pre-heat broiler (or very hot oven, using top shelf). Portion hake into (4) six-ounce servings. Season with sea salt and pepper. Place on baking tray. Prepare ingredients for parsley salad (potatoes can be done ahead). Place hake in broiler. Combine the salad ingredients, season with salt and pepper and fresh lemon juice, a splash of grapeseed oil, taste, and by this time, the fish should be done, depending on thickness. The hake cooks fairly fast, about 6-7 minutes depending on your oven, and it should have a little crispy edge on top.
Note: be careful removing fish, as it is very flakey; use a spatula. Arrange in a bowl, salad on top, add a little of the broth, garnish with lemon.
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