Recipe: Hake Plated in the Rétaise Style

1 Remove your baking sheet from the oven and preheat it to 390°F (200°C) (gas mark 6/7).

2 In lightly salted water, blanch your small vegetables for 7 minutes for the potatoes and turnips and 4 minutes for the carrots.

3 On the sheet, spread your coarse salt mixed with garlic chive tops.

4 Rinse the inside of the fish well, add your coriander seeds, a little thyme, a pinch of salt and 2 bay leaves, then using a sharp knife, make incisions along the entire body of the fish so you can insert your lemon ½ slices, then place it in the center of the sheet by drizzling a little olive oil over it.

5 Arrange your small vegetables around it and sprinkle them with a little thyme flowers.

6 Cook for 30 minutes then close the oven and keep it slightly ajar with a cork.
Served in the middle of the table with melted butter, half salt and a few lemon wedges.
*Have your head split in 2 and you can cook an excellent fish soup from it.
In our Charente garden I grew all these aromatic herbs so precious to the success of this dish. I also thank my fishmonger friend "at the Small Coastal Boat" set up under the pavilion at the La Pallice market.