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Braised hake by Rick Stein

kept byCelebChefFan

A christmas fish dish by Rick Stein


7 medium-sized beetroot, peeled
Pinch caster sugar
1 pared strip lime zest
1 pared strip lemon zest
2 cloves
2.5cm (1 inch) piece cinnamon stick
100g (3½ oz) red cabbage, finely shredded
100g (3½ oz) green winter cabbage, such as hipse, finely shredded
100g (3½ oz) white cabbage, finely shredded
50g (1¾ oz) kale or cavolo nero, finely shredded
1 tbsp sea purslane leaves (optional)
Small bunch of sea beet leaves, finely shredded (optional)
Small bunch chives, chopped
Small handful fennel fronds
4 x 100g (3 ½ oz) pieces unskinned hake fillet
25g (1 oz) butter
50ml (2 fl oz) dry white wine
100ml (3 ½ fl oz) fish stock
Sea salt flakes

For the dressing
1 tbsp cider vinegar
1 tbsp rapeseed oil
½ pomegranate, seeds only, to serve



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