Roasted curried Hake recipe with roasted cauliflower cheese

Paul Hood

Paul Hood

27th March 2014
Paul Hood

Roasted curried Hake recipe with roasted cauliflower cheese

The term hake is a name that includes 13 species of fish - no wonder hake recipes are so vast and varied! Take a look at the following Roasted curried Hake recipe with roasted cauliflower cheese recipe as tried and tested by our professional chefs. By Paul Hood, Social Eating House.


  • Curry beurre noisette
  • 5 blocks of butter diced
  • mild curry powder
  • seasoning
  • Cauliflower cheese puree
  • 4 Cauliflower, cut small
  • ½ and ½ Milk
  • Thyme
  • Bay leaf
  • Salt
  • 500g
  • Montgomery cheddar
  • Roast hake
  • hake
  • lemon juice
  • Roast cauliflower
  • cauliflowers
  • Cauliflower veloute
  • 4-5 lg cauliflowers
  • 2/3 milk
  • 1/3 chicken stock
  • Sprig of thyme


Curry beurre noisette
Put butter in a hot pan and colour, just before you take it off the heat add the curry powder, check the taste of the powder as all makes are different, needs to be mild. Pass when cooled to remove the powder
Cauliflower cheese puree
Sweat the cauliflower in a little olive oil and add the milk to cover.
Cover with a cartouche and allow to cook.
Add the grated cheese in and melt
Ensure the cauliflower is completely soft and drain.
Blend, adding the cooking liquor if required.
Pass through and chinoise and reserve for later use.
Roast hake
Salt the hake well for 1 hour and wash off
Colour in the plancha, place into a pan and add the curry butter keep basting so the fish can take on the colour until cooked
Drain and freshen with lemon juice
Roast cauliflower
Trim firm tight cauliflowers into large florettes with little stalk so they sit flat.
Quickly blanch for 30 seconds in salted water,refresh and dry
Roast well baisting well with foaming butter until tender and well coloured
Cauliflower veloute
Season and cook until soft
Strain off liquid and thermomix
Adjust the with the cooking liquid
Adjust seasoning and pass
Cauliflower stalk shavings
the outside stalks clean leaves off and trim
slave micro thin into strips and place into ice water

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