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Fish, Northern, Eastern and Western France

Cold poached hake with mayonnaise and potatoes

Cold poached hake with mayonnaise and potatoes is a cold dish for 4 people, ready in 40 minutes, rated easy, for about €3.90 per person. The key is poaching the fish then letting it cool slowly in its broth, which keeps it moist, paired with a homemade mayonnaise whisked by hand.

Tonight it's summer on a plate, cold poached hake, homemade mayonnaise, hard boiled eggs and potatoes.

Cold poached hake with mayonnaise and potatoes
Total time
40 min
Difficulty
Easy
Cost per person
€3.90
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

This is a true summer dish, the one you make when it's too hot to keep the oven on for long. The poached hake stays tender and delicate, the homemade mayonnaise brings richness and a bright lemon lift, and the warm or cold potatoes round out the plate without weighing it down. Hard boiled eggs add softness and color.

It's an easy dish to prepare the day before for a spring or summer family lunch, or when you're having guests without wanting to spend hours in the kitchen that day. Serving it cold makes it a practical choice for a sunny Sunday, straight from the fridge with a little fresh parsley on top.

The ingredients

4 people

Fish counter

  • Hake fillets 4

Fruits and vegetables

  • Carrot 1
  • Onion 1
  • Lemon 1
  • Potatoes 800 g
  • Parsley 0.5 bunch

Pantry

  • Bouquet garnioften in the pantry 1
  • Dry white wine 10 cl
  • Mustardoften in the pantry 1 tbsp
  • Sunflower oiloften in the pantry 25 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 6

Allergens Fish, Eggs, Mustard

The step by step recipe

  1. Bring 1.5 liters of water to a simmer with the carrot, onion, bouquet garni, white wine and a little salt, then poach the hake in it. 12 min

    Turn off the heat, cover and let the residual heat finish the cooking.

  2. Let the fish cool in its poaching liquid, then drain it gently. 30 min

    Chill it for an hour in the fridge, it will be firmer.

  3. Hard boil two eggs and cook the potatoes in salted water, then peel them both. 20 min

    The hard boiled eggs take ten minutes, pull them out at that point.

  4. Make the mayonnaise with the four remaining eggs, yolks only, the mustard, oil poured in a thin stream, salt, pepper and lemon.

    Whisk harder and harder as the mayonnaise starts to thicken.

  5. Plate the hake with the potatoes, the hard boiled eggs cut into wedges, the mayonnaise and the parsley.

    Save the egg whites for an omelet the next day.

Our tips to get it right

  • Pick hake fillets that are fresh and roughly the same thickness, so they cook evenly in the broth.
  • Whisk the mayonnaise with ingredients at room temperature, it comes together better and holds.
  • Cut the potatoes into even pieces before cooking so they all finish at the same time.

The variations

  • Swap the hake for cod or pollock, two white fish that poach well and work just as nicely served cold.
  • For a fish free version, replace the hake with poached green asparagus and keep the mayonnaise and hard boiled eggs.
  • For kids, serve the mayonnaise on the side in a small bowl and cut the hake into smaller pieces that are easier to eat.

What to serve it with

  • A well dressed green salad
  • Fresh crusty country bread
  • A glass of dry white wine

Storage

This dish keeps for 2 days in the fridge in a sealed container, ideally with the fish and mayonnaise stored separately. It doesn't freeze well, both the mayonnaise and poached fish lose their texture once thawed. Serve it straight from the fridge, cold, without reheating.

Questions about this dish

Can you make cold poached hake with mayonnaise the day before?

Yes, it's actually recommended. Poach the hake the day before and let it cool in the fridge overnight, the flesh firms up nicely and the flavors have time to develop.

How do you keep the mayonnaise from breaking?

Use eggs and oil at room temperature, and pour the oil in a very thin stream at the start. If it splits, start over with a fresh yolk and whisk in the broken mixture little by little.

Can you replace the white wine in the poaching liquid?

Yes, you can swap it for a splash of white vinegar diluted in water, or simply leave it out. The broth still gets plenty of flavor from the carrot, onion and bouquet garni.

Which potatoes work best for this dish?

Choose a firm fleshed potato, like fingerling or red bliss, it holds its shape during cooking and slices cleanly. Avoid starchy varieties, which tend to fall apart once cold.

How long does it take to make a cold poached hake with mayonnaise and potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a cold poached hake with mayonnaise and potatoes?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cold poached hake with mayonnaise and potatoes cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, mustard. Always check the labels of the products you buy.

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