OVERVIEW
Here, we’re using a darne cut of hake, which means it’s cut straight through the bone. The bone helps to keep the fish moist and protects it from the heat of the barbecue. I’m pairing it with a classic beurre blanc sauce, finished with dill and trout roe.
Wine pairing by Josh Donaghay-Spire, head winemaker at Chapel Down: “When I drink Chapel Down wines, I invariably go towards seafood – it’s just such a natural combination. A wine as light in style as Chapel Down Brut marries the delicate, clean flavours of the hake and cuts through that rich beurre blanc. A match made in heaven.”
SET UP YOUR EGG
Set up your EGG for direct cooking, with the Stainless Steel Grid in place. Target temperature is 180°C.
Season the hake steaks. Heat a skillet on the grid, add a couple of knobs of butter, then cook the fish for around 4-6 minutes until fully cooked, turning halfway through and basting regularly with the butter.
MAKE THE BEURRE BLANC
Once cooked, move the hake to a plate. Using the same hot pan, make the beurre blanc: mix the vinegar, wine, thyme and crushed garlic and reduce by half. Remove from the heat and add the butter, stirring continuously until fully combined.
Finish with the dill, trout roe and chopped tomato.
Dress the hake with the sauce and a sprinkle of fresh dill.
