Tasty Recipes Corned Hake, Potatoes, and Pork Scraps

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Corned Hake, Potatoes, and Pork Scraps

"An old-fashioned Down East Maine meal. Enjoy a most delicious corned hake supper."

Ingredients :

• 3 pounds skinned hake fillets
• 3 tablespoons salt
• 3 tablespoons oil, or to taste
• 2 tablespoons white vinegar, or to taste
• salt and ground black pepper to taste
• 1 large onion, thinly sliced, or to taste
• 16 boiling potatoes
• salt to taste
• 1/2 pound salt pork, thinly sliced

Instructions :

Prep : 25M	Cook : 8M	Ready in : P2D

• Place hake in a deep dish and sprinkle generously with 3 tablespoons salt. Cover with plastic wrap and refrigerate until salt is absorbed, 2 to 3 days.
• Whisk oil, vinegar, salt, and black pepper together in a bowl. Add onion; mix well to combine. Let marinate in the refrigerator until serving.
• Rinse hake with cold water and place in a large pot. Pour in water to nearly cover; bring to a boil. Reduce heat and simmer until easily flaked with a fork, about 20 minutes. Remove from water and transfer to serving plates.
• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and divide among serving plates.
• Heat a skillet over medium heat; fry salt pork until lightly browned and crisp, about 5 minutes.
• Mash hake and potatoes together with a fork. Mix in slices of crispy salt pork and spoonfuls of fat from the skillet. Top with a few sliced onions and serve.

Notes :

• Use 1 tablespoon salt per pound of fish in step 1.
• Boil at least 2 potatoes for each serving.
• Nutrition data for this recipe includes the full amount of salt for corning. The actual amount of salt consumed will vary.

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