Roasted hake recipe
30th April 2016
Roasted fillet of hake, sauté potatoes, cherry tomatoes, spinach, purple sprouting broccoli and brown shrimp butter
4 200g hake fillets
14 new potatoes, part cooked and sliced
4 sprigs Purple sprouting broccoli
100g brown shrimps
Bunch of chopped dill
Cherry tomatoes on the vine
Heat a non-stick frying pan on a medium heat, add some rape seed oil, season and cook the hake skin side down, cook for 8-10 mins, turn the fish and add the sliced new potatoes to sauté, add a knob of butter. Cook your spinach in a nice hot pan, wilt it down and season. Blanch the purple sprouting broccoli in boiling water, cut the cherry tomatoes in to bunches on the vine, place on a baking tray drizzle with oil and season, bake in the oven on 180°c until they soften. Warm the butter in a small sauce pan and add the brown shrimp, warm gently and add the chopped dill.
Place the sauté potatoes on a plate, with the spinach, place the fish on top and then purple sprouting, spoon the shrimp butter around the dish, finish with the cherry tomatoes.