Pan-Seared Wild British Hake with Summer Vegetables & Herb Butter Sauce
Buy Wild British Hake Fillet Portions
What you’ll need
- 2 Wild British hake fillet portions
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- 200g baby new potatoes
- 80g broad beans
- 6 asparagus spears, trimmed and halved
- 1 small courgette, thinly sliced
- 1 tbsp unsalted butter
- Zest of ½ lemon
- 100ml dry white wine
- 1 tbsp white wine vinegar
- 1 small shallot, finely chopped
- 75g cold unsalted butter, cut into cubes
- Flat-leaf parsley, finely chopped
Let's Cook!
Step 1
Boil the potatoes for 10–12 minutes until tender. Blanch the asparagus and broad beans in boiling water for 2–3 minutes, then cool in cold water.
Step 2
Sauté the courgette in a little butter with lemon zest for 3–4 minutes. Add the blanched vegetables and cooked potatoes, toss gently, and season.
Step 3
Make the sauce: Simmer 100ml white wine, 1 tbsp vinegar, and 1 chopped shallot until almost dry. Lower heat and whisk in 75g cold butter, a few cubes at a time. Stir in chopped parsley.
Step 4
Pan-fry the hake: Season fillets with salt and pepper. Cook skin-side down in hot oil for 3–4 minutes, then flip and cook for 2–3 minutes until just cooked through.
Step 5
erve: Plate the veg, top with hake, and spoon over the herb butter sauce
