Anyone identify these fish?



I thought ling as well rather than hake

It's a little hake a think Flicky la. Cracking to eat but very soft flesh and easy to over cook. I'd make a stew with tomatoes and olive oil and hoy the gurnard in first for a few mins then the flatties and the hake. Few more mins then take the fish out and reduce the sauce maybe adding a drop of pernod. Take the fish flesh from the bones, hoy the bones away and stir the flesh back into the reduced sauce and serve with crusty bread and a few cold beers. Could hoy a bit of chilli on the sauce.
 
It's a little hake a think Flicky la. Cracking to eat but very soft flesh and easy to over cook. I'd make a stew with tomatoes and olive oil and hoy the gurnard in first for a few mins then the flatties and the hake. Few more mins then take the fish out and reduce the sauce maybe adding a drop of pernod. Take the fish flesh from the bones, hoy the bones away and stir the flesh back into the reduced sauce and serve with crusty bread and a few cold beers. Could hoy a bit of chilli on the sauce.
I am seriously impressed with your culinary knowledge.

When I bought fish from mmmmorissons I would just pat a bit of flour on them, hoy them in foil and cook them.
 
It's a little hake a think Flicky la. Cracking to eat but very soft flesh and easy to over cook. I'd make a stew with tomatoes and olive oil and hoy the gurnard in first for a few mins then the flatties and the hake. Few more mins then take the fish out and reduce the sauce maybe adding a drop of pernod. Take the fish flesh from the bones, hoy the bones away and stir the flesh back into the reduced sauce and serve with crusty bread and a few cold beers. Could hoy a bit of chilli on the sauce.
The hake is going in the Sous Vide. Best way to cook fish IMO
 

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