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I got two fish today, one larger than the other, which were darker-fleshed and had the same tan bits as hake, so I thought it was smaller hake, until I checked the email from the CSF, and it's apparently pollack (which is why I didn't photograph them. Ah, well.). Yum.

I filleted them, cutting them into larger-than-usual pieces, since I decided that it's time to get out of the rut of always using tandoori seasoning. Once the pieces of fillet covered a baking tray, I did a thin layer of a mixture of chipotle mustard, Abu Ghosh hummus, and minced preserved lemon, then put plain panko on top. I baked it in a hot oven for about 15 minutes, and it's good, just cooked, and the flavors do work together (well enough for me, anyway :-).

I poached the frames, and will take the meat off the bones once it cools down (and I'm less hungry; I biked out to the end of the bike path and back, and this is the first meal I've managed since then). Last week the hake bits were mixed with mayo, then put on crusty sesame-seed rolls with some romaine; I suspect these will have a similar fate, since that was pretty nice.

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