Sunday 22nd September 2019
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Serves 4
Preparation time: 15 minutes
Cooking Time: 30 minutes

4 hake supremes, about 220–240g each
100g butter
1 medium carrot peeled and finely sliced (julienne)
2 large rhubarb stalks, finely sliced (julienne)
The juice and zest of 1 lemon
2 tablespoons granulated sugar
1 tablespoon of sherry vinegar
Salt to taste

Ingredients for the puree:
1 medium sweet potato
1 medium onion, chopped
3 cloves of garlic, peeled and chopped
150g butter
200ml dry white wine
1 litre of vegetable stock
Pinch of ground nutmeg
Salt and ground white pepper to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Pan roasted hake fillet, sweet potato puree with pickled carrot and rhubarb

To pickle the carrots and rhubarb: Place the vinegar, sugar, lemon juice and zest and 200ml water in a pan and bring to boil. Set aside to cool down. Once cold, add the sliced carrot and rhubarb and mix well. Refrigerate for 2–3 hours before use. This can be done the day before if you wish.

To make the puree: Place the chopped onion and garlic with the butter and cook for 2 minutes on medium heat. Add the peeled and small diced sweet potato and wet with the white wine and cook for 5 minutes. Add the vegetable stock and season with salt, pepper and ground nutmeg. Cook on low for 15–20 minutes.

Pass the sweet potato and place in a blender, purify until smooth.

In a non-stick pan, melt the butter on low heat. Season the 4 supremes of hake and place in the pan skin side down. Cook on medium heat for 3–4 minutes. Turn the fish on the flash side and cook for a further 3–4 minutes.

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