Pan roasted hake fillet

Preparation time: 15 minutes
Cooking time: 40 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 of 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
A pinch of ground nutmeg
Salt and ground white pepper to taste

Featured in:
April 2013

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 and 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, season with salt, pepper and ground nutmeg and cook on low for 15-20 minutes.

Transfer the sweet potato to a blender and 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 further 3-4 minutes.

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