Pan Roasted Hake with black butter sauce and seasonal veg
Pan Roasted Hake with black butter sauce and seasonal veg

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, pan roasted hake with black butter sauce and seasonal veg. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Cut the hake fillet in half, brush the hake in oil, sprinkle salt on the skin and place in a pre-heated frying-pan (one you can put in the oven) on the hob, skin side down. Heat the rapeseed oil in a non-stick pan over medium-high heat. Season the hake fillets with salt, and black pepper and place them skin-side down on the pan.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook pan roasted hake with black butter sauce and seasonal veg using 7 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Pan Roasted Hake with black butter sauce and seasonal veg:
  1. Make ready 1 Hake fillet (aprox. 250g)
  2. Make ready Butter
  3. Prepare 1 Lemon
  4. Make ready Fresh Parsley (small handful)
  5. Take Seasonal vegetables (we're using 100g spinach here)
  6. Take salt
  7. Make ready cooking oil

Mix to combine the spices - spread the vegetables evenly in the pan, then set your timer for five minutes. Heat a little oil in a frying pan. Season the hake and add to the pan, flesh side down. Make the sauce while the fish is cooking.

Steps to make Pan Roasted Hake with black butter sauce and seasonal veg:
  1. Preheat oven to highest heat.
  2. Cut the hake fillet in half, brush the hake in oil, sprinkle salt on the skin and place in a pre-heated frying-pan (one you can put in the oven) on the hob, skin side down.
  3. Fry for 5 minutes on a high heat until the skin is crispy but not burnt.
  4. Put the spinach on to steam - keep an eye on it; it should be gently wilted.
  5. Roughly chop the parsley.
  6. Flip the fish skin side up and place in the oven for a further 4 minutes.
  7. Turn off oven. Carefully remove the pan and place back on the hob. Remove the fish and place on a plate. Return plated fish to oven for 1 minute to keep warm.
  8. Add a good chunk of butter to the pan and melt it. When it smells nutty, squeeze in the lemon and add the chopped parsley.
  9. Remove the fish from the oven, add the spinach to the plate, and spoon the sauce over the fish.

Pop the beans in a bowl and cover to keep warm. Place the pan back on the heat. This firm, white fish is similar to cod and has a flaky texture and subtle flavour. Serve it grilled, poached or baked with strong flavour accompaniments like curry or tomato sauce. Adam Simmonds serves up a beautiful baked hake recipe, served with colourful seasonal vegetables and finished with a vibrant dill oil.

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