Salt Baked Hake Shoulder
with Roast Peppers and Salsa Verde


30 minutes Easy Serves 6


  • 1 x 57855 Fresh Hake (shoulder cut)
  • 4 x 48798 Fresh Eggs
  • 500g x 11785 Table salt
  • 100g x 1377 Fresh Thyme
  • 5756 Fresh Cherry Tomatoes
  • 5893 Fresh Mixed Peppers
  • 5754 Garlic Cloves
  • 10372 Shallots

Salsa Ingredients

  • 50g x 80195 Flat Leaf Parsley
  • 50g x Chervil
  • 50g x 7888 Basil
  • 50g x 7887 Mint
  • 100g x 6589 Capers
  • 100g x 1931 Gherkins
  • 6 x 6349 Anchovy Fillets
  • 1 TSP x 15403 Dijon Mustard
  • 3 TSP x 10918 Red wine Vinegar
  • 300ml x 39775 Olive Oil


Begin with making the salt dough, by whipping up the egg whites to stiff peaks. Roughly chop the thyme leaves and add to the salt. Now add the egg whites to the salt to make a paste that resembles a wet sand texture. Lay baking parchment on a tray and pat down some of the salt dough mix to form a bed for the fish, then completely cover the fish with this paste and pat down firmly. Place this in a hot oven at 170c and bake for 20 minutes. In the meantime chop all the herbs together and mix. Chop the capers and gherkins and add to the herbs, along with the anchovies - then mix the mustard, vinegar and olive oil. This will produce a vibrant green salsa and ready to spoon over the salt baked hake. Crack open the crust and remove the fish, making sure not to serve any of the salt crust. Spoon over the salsa and serve.