About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Hake Piccata

Dylan’s favourite fish dish (minus the sauce) and a real simple meal to make. We make this dish quite a lot.
Recipe is adapted from Saveur April 2014, they used sole but Hake, Basa and Cod work just as well.

1lb of white fish fillets (we prefer hake or Basa)
1/2 cup all purpose flour
1/4 cup vegetable oil
4 tbsp unsalted butter
2 shallots, finely chopped
1 lemon, thinly sliced and seeded
1/4 cup dry white wine
1/2 cup capers
1. Dry fillets, salt and pepper them
2. Dredge in flour
3. Heat 2 tbsp oil and 1 tbsp butter in skillet over medium high heat
4. Add half the fillets, 4 minutes on one side and flip and 3 minutes on other side.
5. Remove fish to paper towels
6. Wipe out skillet and repeat with other half of fillets
7. Wipe out skillet, add remaining oil, 1 tbsp butter and the shallots and lemon slices.
8, Cook until shallots are soft (2-3 minutes), add the wine and scrape all brown bits up from skillet.
9. Add the capers, last 1 tbsp of butter and S&P if required (not usually)
10. Serve fish with sauce.
11. Enjoy!

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