May 2021 - Karen White's Hake with Spring Vegetables

For 2 people

Ingredients

2 MSC Hake Tails

1 pot Lemon Butter

1 pack White Asparagus

20 Broad Beans

6 tender-stem Broccoli

3 leaves Wild Garlic

Lemon

Salt & pepper

Method

1. Trim all Vegetables. Blanch I’m boil water for a few minutes. Asparagus may need a little longer. Place into ice water. This will hold its colour. Peel broad beans when cool.

2. Heat a fry pan. Add a heaped spoonful of lemon butter. Let melt. Place hake skin side down. Hold down for 5 secs to stop curling. Cook 3 min to allow skin to crisp and brown before flipping and finished when core temp 63c. Remove fish to rest.

3. Add a little more butter to pan. Add veg and toss for a minute to just warm them through. Season, squeeze of lemon and stir in wild garlic. Serve