Anthony J Sargeant, Anthony Sargeant, cooking

Hake fillets cooked and smoked on a gentle barbecue with apple wood chippings

IMG_2853 crop smoked hake

Anthony Sargeant says that this is so simple but absolutely delicious – the apple wood adds a delicate smoky flavour. Just place the fillets onto buttered foil made into a shallow tray then cover barbecue with lid to contain the smoke from the apple wood – after a few minutes add a good dollop of cider to keep the fillets moist for the rest of the covered cooking time basting occasionally. Here the fillets are served with crushed new potatoes and pea and braised lettuce. reserve the cider juices to make a light sauce adding double cream and squeeze of lemon.

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