Wednesday, April 13th, 2011 | posted by wendy
Here’s an old new England style slack-salted Corned Hake recipe that Bill Gerencer shared with us. Bill is the buyer for our oldest (30 years) supplier, M. F. Foley, in Boston and New Bedford. He was a commercial fisherman in his younger days and this is a dish he used to cook onboard his vessel (notice the canned cream corn from the galley’s pantry). Thanks Bill!
- 3 lbs. Hake fillet
- kosher salt
- 5 large potatoes
- 1 can creamed corn (heated)
- 1 lb. diced salt pork (fried)
- 1 fresh onion and 1 large cucumber diced and marinated in white vinegar for 20 minutes
Cover the bottom of a glass baking dish with about 1/4 inch of salt. Lay the hake fillets on top of the salt. Cover the hake fillets with another 1/4 inch of salt—lighter over the thinner parts of the fillet. Place in the refrigerator over night.
Remove from the refrigerator, drain off liquid and rinse fillets. Cut and boil the potatoes. Cut the hake into 5 oz chunks. In a separate pot, cover the hake with water and bring to a boil. Once the hake starts to boil, remove from heat, drain and add to the potatoes and let boil for 2 more minutes. Remove and drain. Serve with creamed corn and marinated onions/cucumbers and add the salt pork on top. Enjoy!