{"id":167154,"date":"2024-01-26T22:53:59","date_gmt":"2024-01-26T21:53:59","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=167154"},"modified":"2024-01-26T22:53:59","modified_gmt":"2024-01-26T21:53:59","slug":"paul-ainsworth-baked-hake-with-croutons-and-brown-butter-and-samphire-dressing-recipe-on-saturday-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/167154\/paul-ainsworth-baked-hake-with-croutons-and-brown-butter-and-samphire-dressing-recipe-on-saturday-kitchen\/","title":{"rendered":"Paul Ainsworth baked hake with croutons and brown butter and samphire dressing recipe on Saturday kitchen"},"content":{"rendered":"

Paul Ainsworth served up tasty baked hake with croutons and brown butter and samphire dressing on Saturday Kitchen.<\/p>\n

The ingredients for the brine (optional) are: 100g table salt, 40g caster sugar, 6 thyme sprigs, 6 rosemary sprigs, 4 garlic cloves, skin on and crushed, 5 black peppercorns and 5 coriander seeds.<\/p>\n

For the cro\u00fbtons: \u00bd tbsp olive oil, 200g day-old bread, torn into small pieces (tin-style loaf is ideal), 2 pinches Cornish sea salt, 3 pinches ground mace (or nutmeg), 40g salted butter and 1 garlic clove, finely grated or chopped.<\/p>\n

For the hake: 4 hake fillets (about 180\u2013200g each), 250g unsalted butter, diced, dash olive oil, 1 small shallot, peeled and finely diced, 1 garlic clove, finely chopped, 50g samphire, 1 tbsp lemon juice, \u00bd tsp chopped dried seaweed salad, 1 tsp chopped fresh chives, 1 tsp chopped fresh flatleaf parsley, \u00bd lemon, zest only, \u00bd lime, zest only, sea salt and freshly ground black pepper.<\/p>\n