Yes, it’s those pesky spring onions again! Having made the spring onion pancakes, and the spring vegetable risotto, I was nearly through them all. This hake recipe used up nearly another bunch. Not many to go now…
There were a couple of inspirations for this dish. Firstly, my Mum, who usually cooks fish under the grill (I usually bake or shallow fry), and who usually spreads a thin layer of mayonnaise over the fish before grilling. The mayo helps to keep the flesh moist, and also browns deliciously under the hot grill, so the fish always looks fabulous when it is served.
The second inspiration is a bit more obscure, and came to me only because I was racking my brains for ways to use up all those spring onions! As I student, I would often go to Friday night dinner at the Jewish society in Bristol, and back then (in the mists of time) a regular feature on the menu was something called “green dip”. If memory serves me correctly, and it may well not do, green dip was simply made by blending spring onions and mayonnaise.
I can’t recall if there were any other ingredients in the authentic Bristol J-soc version, but I have added one or two more here – lemon is always good with fish, and a little salt and pepper never hurt anyone.
My intention was to spread some of the spring onion mayonnaise over the hake before grilling, and then serve the remainder as a sauce. However, I think we must have extremely potent spring onions, because it was really, really oniony. It was delicious cooked, but somewhat overpowering raw. Judge it for yourself if you make it – with milder spring onions I still think it would make a delicious condiment.
Kipper loved this hake with spring onion mayo, and had second, and then third helpings of it. She’s not a bad judge.
- 6 spring onions
- 1 tbsp mayonnaise
- 0.5 tbsp fresh lemon juice
- pinch of salt
- 0.25 tsp freshly ground black pepper
- 4 hake fillets
- Preheat the grill to medium-hot.
- Trim the spring onions and cut into 2-3cm chunks. Blend together with the mayonnaise, lemon juice and seasoning in a mini-chopper or food processor, to give a smooth sauce.
- Rinse and dry the hake fillets and place on a non-stick baking tray. Spread some of the spring onion mayonnaise over each fillet.
- Grill for 10-15 minutes until the fish is cooked through and the topping is browned.