Montpelier butter with roast hake steak recipe
 Montpelier butter is usually served with salmon but it tastes great with any roast fish. 25g/1oz fresh spinach25g/1oz rocket25g/1oz fresh flatleaf parsley, chervil, tarragon or chives25g/1oz shallots, finely chopped3 small gherkins, roughly chopped2 garlic cloves, roughly chopped1 tsp capers6 anchovies1 free-range egg yolk2 hard-boiled free-range egg yolks100g/3½oz unsalted butter, at room temperature½ tsp saltfreshly ground black pepper85ml/2¾fl oz olive oil 25g/1oz fresh spinach 25g/1oz rocket 25g/1oz fresh flatleaf parsley, chervil, tarragon or chives 25g/1oz shallots, finely chopped 3 small gherkins, roughly chopped 2 garlic cloves, roughly chopped 1 tsp capers 6 anchovies 1 free-range egg yolk 2 hard-boiled free-range egg yolks 100g/3½oz unsalted butter, at room temperature ½ tsp salt freshly ground black pepper 85ml/2¾fl oz olive oil 2 tbsp olive oil2 x 250g/9oz hake steaks on the bone, cut into a round25g/1oz spinach, to serve (optional) 2 tbsp olive oil 2 x 250g/9oz hake steaks on the bone, cut into a round 25g/1oz spinach, to serve (optional) Method To make the butter, blanch the spinach and rocket in a saucepan of boiling water and refresh in iced water. Squeeze dry. Add to a food processor with all the other butter ingredients except the olive oil. Blend well and then slowly add the olive oil.Spread the blended butter out on a sheet of baking paper. Use the paper to roll it into a cylinder and twist the ends to secure it. Chill in the fridge to set. To make the hake, preheat the oven to 220C/200C Fan/Gas 6. Heat the oil in a frying pan and fry the hake on both sides until coloured. Transfer to a roasting tin and roast in the oven for 8 minutes. Cut a few discs from the cylinder of the butter and add to the roasting tin of hake. Return to the oven until the butter has softened.Fry the spinach (if using), in the same frying pan the fish was cooked in, until just wilted. Serve the fish on a bed of the spinach. To make the butter, blanch the spinach and rocket in a saucepan of boiling water and refresh in iced water. Squeeze dry. To make the butter, blanch the spinach and rocket in a saucepan of boiling water and refresh in iced water. Squeeze dry. Add to a food processor with all the other butter ingredients except the olive oil. Blend well and then slowly add the olive oil. Add to a food processor with all the other butter ingredients except the olive oil. Blend well and then slowly add the olive oil. Spread the blended butter out on a sheet of baking paper. Use the paper to roll it into a cylinder and twist the ends to secure it. Chill in the fridge to set. Spread the blended butter out on a sheet of baking paper. Use the paper to roll it into a cylinder and twist the ends to secure it. Chill in the fridge to set. To make the hake, preheat the oven to 220C/200C Fan/Gas 6. To make the hake, preheat the oven to 220C/200C Fan/Gas 6. Heat the oil in a frying pan and fry the hake on both sides until coloured. Transfer to a roasting tin and roast in the oven for 8 minutes. Heat the oil in a frying pan and fry the hake on both sides until coloured. Transfer to a roasting tin and roast in the oven for 8 minutes. Cut a few discs from the cylinder of the butter and add to the roasting tin of hake. Return to the oven until the butter has softened. Cut a few discs from the cylinder of the butter and add to the roasting tin of hake. Return to the oven until the butter has softened. Fry the spinach (if using), in the same frying pan the fish was cooked in, until just wilted. Fry the spinach (if using), in the same frying pan the fish was cooked in, until just wilted. Serve the fish on a bed of the spinach. Serve the fish on a bed of the spinach. Recipe tips Any leftover Montpelier butter can be kept in the fridge for up to 1 month.