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Play Video Bagel filled with fish and garnish in paper bag

Hake on a bagel with cropped lettuce

Prep time 25 mins
Cooking Time 20 mins
Serves 0
Jean sur Mer

Recipe By

Jean sur Mer Food truck chef, caterer and the cookbook author.

  • 400g fillet of hake
  • 100g hummus
  • 50g mayonnaise
  • 12 small pickles
  • 2tsp Tabasco
  • 2tsp Worcestershire Sauce
  • Salt
  • 4 bagels
  • 4 lettuce leaves
  • Tomato sauce
  • 1/4 of a fresh red pepper
  • 1/2 red onion
  • 2 garlic cloves
  • 20g fresh coriander (cilantro)
  • 2 tsp tabasco chipotle
  • 250g tomato passata
  • 1 cinnamon stick
  • Sherry vinegar
  1. Steam the hake fillet for about 5 minutes. Let the fish cool down and then pull it apart.
  2. Chop the pickles into small pieces.
  3. Mix the fish with the hummus, mayonnaise, pickles, Tabasco, Worcestershire Sauce and a pinch of salt.
  4. Fry the sliced red onion together with the paprika and garlic.
  5. Chop the coriander finely and add to the mix.
  6. Season with salt, Tabasco chipotle and a cinnamon stick.
  7. Cool down the sauce with sherry vinegar and mix with the passata.
  8. Leave the mixture to cook for about 20 minutes and then put the sauce in the refrigerator, still containing the cinnamon stick for an optimal taste.
To serve
Cut the bagels open and load them with the fish salad. On top of the fish salad, place a leaf of cropped lettuce with a spoonful of tomato sauce in it. For daredevils: finish off with some crispy fried bacon and a fried egg.
 

Ingredients

Method

  • 400g fillet of hake
  • 100g hummus
  • 50g mayonnaise
  • 12 small pickles
  • 2tsp Tabasco
  • 2tsp Worcestershire Sauce
  • Salt
  • 4 bagels
  • 4 lettuce leaves
  • Tomato sauce
  • 1/4 of a fresh red pepper
  • 1/2 red onion
  • 2 garlic cloves
  • 20g fresh coriander (cilantro)
  • 2 tsp tabasco chipotle
  • 250g tomato passata
  • 1 cinnamon stick
  • Sherry vinegar
  1. Steam the hake fillet for about 5 minutes. Let the fish cool down and then pull it apart.
  2. Chop the pickles into small pieces.
  3. Mix the fish with the hummus, mayonnaise, pickles, Tabasco, Worcestershire Sauce and a pinch of salt.
  4. Fry the sliced red onion together with the paprika and garlic.
  5. Chop the coriander finely and add to the mix.
  6. Season with salt, Tabasco chipotle and a cinnamon stick.
  7. Cool down the sauce with sherry vinegar and mix with the passata.
  8. Leave the mixture to cook for about 20 minutes and then put the sauce in the refrigerator, still containing the cinnamon stick for an optimal taste.
To serve
Cut the bagels open and load them with the fish salad. On top of the fish salad, place a leaf of cropped lettuce with a spoonful of tomato sauce in it. For daredevils: finish off with some crispy fried bacon and a fried egg.
 

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