Credit to @joshcarpdining Hake / Chicken & Squid Ink Sauce / Samphire
This thrown-together dinner on the coast of Devon absolutely HIT. And I MEAN hit!
In essence very similar to the last dish I posted, but with the freedom of no dietary preferences to cater for I could really up the punch: basting the beautiful fresh @sandpfishilfracombe Hake in a ton of butter (and butter the sauce) which led to undoubtedly my best cooked fillet and sauce yet, hitting all the targets on salt, fat and acid levels. Crispy delicious skin, melt in the mouth succulent fish, huge sauce, seasoned about as good as you could hope for. Absolutely stoked!
The sauce was like a glittering mouthful of Atlantis. A mile better than the last and I can still taste it when I close my eyes. Chicken stock, Caramelised Onions and Fennel, Fish trimmings, Squid Ink, White Wine, Lemon, Butter to finish. I think I’m finally getting this sauce thing and I don’t feel apologetic or arrogant in saying it – just really really happy!
The only slight thing to change is to make the chicken stock from scratch, but as I was on holiday I’ll give myself a pass!
All in all, a fairly quick and simple way to make your mouth and soul very happy indeed – one for the books this one.
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