Chef Michael Caines of UK's Lympstone Manor drives innovation for World Oceans Day by cooking sustainably. Co-hosted with the United Nations and in partnership with Oceanic Global and Ethic Ocean, this series showcases six R&C chefs' commitment to promoting ethical sea- and plant-based meals.
BBQ Hake with English asparagus, peas, sea herbs and sauce vierge
Hake (Merluccius merluccius) from the Bay of Lyme (English Channel) caught on the Joy of Ladram vessel via gill netting by Flying Fish Seafoods / @flyingfish525. Fisher Johnny Godden advocates to look for seafood labels such as MSC when buying seafood at home.
First you need to marinate the hake with the salt, leaving the skin on.
Sprinkle half the salt on a tray and lay the fish on top, skin side down. Now, sprinkle the remaining salt on top from a height, to ensure you get an even covering.
Cover with cling film and refrigerate for 4 hours.
Meanwhile, you can prepare your ingredients.
Tomato concassee: lightly score a cross on the tops of the tomatoes, not cutting too deep into the flesh. Plunge into boiling water for 10 seconds, then place into ice water to stop the cooking. Peel and cut into quarters, remove the seeds and cut into small dice.
Asparagus: the bottom is very woody, so simply bend the end of the asparagus until it breaks where the woody part ends.
Bring a pan of salted water to the boil and add the asparagus blanch for 2 minutes depending on size, refresh in ice water. Once cold, place onto a tray with a cloth to drain any excess water.
Peas and broad beans: if you're using frozen, just simply pop them out of the shells into a small bowl; if you're using fresh, you’ll need to blanch both the peas and broad beans in boiling water for 1 minute and refresh in iced water.
Lemon: first, using a peeler, reserve some of the peel for cooking with the fish. With a small knife, peel and cut the lemon in to segments. Dice or cut the segments into small pieces.
Hake: once the 4 hours is up for the fish, take it out of the fridge and carefully wash with cold water. Place the fish onto a tray and pat dry, cutting into even 120 g portions. The best portions will be those from the top part of the fillet.
To cook the fish, take a sheet of tin foil and lay it flat. Take a small square of parchment paper, just bigger than the size of the fish, and place it in the center of the tin foil.
Place the fish on top of the parchment and drizzle over the olive oil. Cut your lemon peel into strips and arrange on the fish. Create a nest for the fish to keep the olive oil and juices in.
Place it into the green egg or a pre-heated oven set to 180 degrees for 7 minutes.
Whilst the fish is cooking, chargrill your asparagus.
In a saucepan heat 100 g of oil, add your garnish and gently warm, season with salt and pepper.
Once the 7 minutes is up, take the fish out and squeeze a few drops of lemon on top and allow to rest.
Arrange the asparagus on the plate and place the fish on top, just off-center.
Finish the garnish in the pan with the chopped chervil and place around the fish finishing with a little onto using some of the olive oil from the pan.
Finish off with some herbs and wildflowers if desired. Wild garlic and wild leek flowers are amazing and full of flavor this time of year and very easy to get hold of along rivers and hedgerows.