Season Hake fillets with salt. Place (2) 12” skillets over high heat and allow to get very hot (approximately 2 minutes) put ½ of the canola oil in each skillet and then put 2 Hake fillets in skin-side up. Allow to sear without moving the pan for approximately 2 minutes or until the sides look cooked 60% of the way up. Using a fish spatula carefully flip each fillet and cook for another 2 minutes. Carefully pour out excess oil and add 2 oz of the white to each pan. Remove fish after 15 seconds. Place hummus in a circle on the center of the plate. Toss arugula with just enough Dijon vinaigrette to coat, season with salt. Place arugula on top of hummus and then fish on top of arugula. Garnish with the olive feta salad. Repeat for each plate and serve.
Place all ingredients except vegetable oil in a blender and blend well. Slowly emulsify in oil. Adjust oil, vinegar balance and adjust for salt and sugar to taste.
Small dice olives, fennel, celery and red onion. Mix well with oil, vinegar and feta cheese.
- Oak Street Poboy Festival