Maine corned hake and potatoes
One pound hake fillets
One large sweet onion
White vinegar (may substitute other variety)
Roughly one pound meaty salt pork or bacon
Potatoes (however many you like)
Butter, salt, pepper.
Sprinkle hake fillets liberally with salt and cover (in a bowl with shrinkwrap or in a pot with a cover). Refrigerate at least 2 hours and up to overnight. At the same time, cover onion slices with vinegar and refrigerate.
When ready to prepare, rinse hake thoroughly, place in a pan covered with cold water and boil until done (flaky and no longer transluscent).
Meanwhile, boil potatoes until tender. Also, chop salt pork into lardons or slice bacon into one inch pieces. Fry until very crispy, keeping the resulting grease.
When ready to serve, place potatoes on plate and mash with a fork, adding butter, salt and pepper to taste. Top with hake and pour bacon or salt pork grease over the whole thing. Top with crispy bacon. Serve with onions on the side.