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NEW ENGLAND CORNED HAKE DINNER | Forum

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Topic location: Forum home » General » Recipes
YankeeSpirit Sep 21 '13
 
  • 3 Blue Hake fillets, skinned
  • 2 lbs. onions, peeled
  • 1 lb. salt pork
  • 2 lbs. potatoes, peeled
  • 2 17 oz. cans small beets
  • 1 lb. box salt
To prepare fillets:
  1. Salt fillets by opening the spout of the salt box and rapidly sprinkling the contents over the fillets until white with salt. Do both sides.
  2. Store the fillets in the refrigerator for 2 hours in a deep pan so that the water from the fish does not overflow.
  3. After 24 hours, wash fillets in clean water 3 times. Change the water each time to et the salt off.
  4. Freeze the washed fillets for future use or proceed as follows.
To prepare Dinner:
  1. Dice salt pork into approximately 1/4 inch cubes and “try out” in heavy skillet until the cubes are crispy. Set aside.
  2. In an 8-quart pot, bring 2 quarts of water and hake fillets to a boil. Reduce heat and gently boil until the fish flakes apart. Remove fish and set aside.
  3. Add peeled onions and potatoes to water in pot. Boil until tender. Reduce heat to simmer and add fish.
  4. While the potatoes and onions are cooking, heat the beets in a separate pot and reheat the pork scraps and grease in the skillet.
To Serve:
  1. Drain fish, potatoes and onions. Put on a platter.
  2. Serve beets in a bowl.
  3. Serve pork scraps in a gravy bowl with ladle.
  4. Take a portion of fish, onions, potatoes and beets. Hash together on your plate with a ladle of pork scrap gravy over the mixture.
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