September 2021 - Karen White's Hake with Seasonal Veg and a Cream & Mustard Sauce

This recipe is Keto diet friendly. You could add some lovely New potatoes with this

Hake with Seasonal Veg and a Cream & Mustard Sauce

Serves 2 people

Ingredients

2 Hake Fillets or loin (Brickland’s)

300 ml Double Cream

1 Clove of Garlic - crushed (HFM)

1 leek - halved and finely sliced (HFM)

1/2 bag baby spinach (HFM)

6 Tenderstem Broccoli - trimmed (HFM)

1/2 jar baby capers (Deli Vert)

1 knob of unsalted butter

10 Heritage Baby plum or cherry tomatoes (HFM)

1 handful of clams (Brickland’s)

2 tsp wholegrain mustard

Method

1. Slowly pan fry leeks with butter and garlic until soft.

2. Roast tomatoes in a little olive olive and sea salt at about 140°C until soft.

3. Blanch broccoli till almost cooked. Couple minutes. Then plaice in ice water to hold colour.

4. Blanch Spinach for 30 seconds. Drain and place in ice water. When chilled squeeze out water and chop.

5. Hake. You can either pan fry or pop under the grill. Lightly oil skin and season. If pan frying, hot pan skin side down (hold for 5 secs to stop curling) if under grill, lightly oil flesh too and put under grill, skin side up. Cook both until centre is 63°C. Let rest a minute or so.

6. Sauce. To the leeks add cream and mustard. Stir well. Add up to 100 ml water to thin a little if too thick. Simmer a minute. Add clams and broccoli. Cover and cook until clams open, about 2 min. Stir in capers and chopped spinach. Season to taste.

7. Plate. Place tomatoes in a circle. Spoon in leek, clam and veg sauce inside circle. Place hake on top.

Enjoy!