Roast hake with asparagus and potted shrimp recipe
Roast hake with wild garlic, asparagus and potted shrimps This is a simple fish supper that is given an extra edge with the addition of a shrimp topping and buttery wild garlic asparagus on the side. 300g/10½oz salted butter6 wild garlic leaves, plus wild garlic flowers to garnish12 asparagus spears1 tbsp vegetable oil4 x 125g/4½oz hake fillets, skin on200g/7oz potted shrimp½ cucumber, peeled and diced150g/5½oz baby capers½ lemon, juice only1 tbsp roughly chopped parsley 300g/10½oz salted butter 6 wild garlic leaves, plus wild garlic flowers to garnish 12 asparagus spears 1 tbsp vegetable oil 4 x 125g/4½oz hake fillets, skin on 200g/7oz potted shrimp ½ cucumber, peeled and diced 150g/5½oz baby capers ½ lemon, juice only 1 tbsp roughly chopped parsley Method In a sauté pan or deep frying pan, melt the butter. Once melted, place the wild garlic and asparagus in the pan and simmer gently for a few minutes until the asparagus is tender but still with a little bite. Set aside.Preheat the oven to 210C/190C Fan/Gas 6½. Heat the oil in a large ovenproof pan over a medium–high heat. Place the hake fillets, skin-side down, in the pan. Fry until coloured on both sides and place in the oven for 4 minutes. In another frying pan, add the potted shrimps and warm gently. Add the cucumber and capers. Add a couple of tablespoons of the butter from the sauté pan and the lemon juice, to taste. Finish with the parsley.Drain the asparagus and wild garlic and place on a serving plates. Add the hake fillets and spoon the shrimp mixture over the top of the fish. Garnish with wild garlic flowers and serve. In a sauté pan or deep frying pan, melt the butter. Once melted, place the wild garlic and asparagus in the pan and simmer gently for a few minutes until the asparagus is tender but still with a little bite. Set aside. In a sauté pan or deep frying pan, melt the butter. Once melted, place the wild garlic and asparagus in the pan and simmer gently for a few minutes until the asparagus is tender but still with a little bite. Set aside. Preheat the oven to 210C/190C Fan/Gas 6½. Heat the oil in a large ovenproof pan over a medium–high heat. Place the hake fillets, skin-side down, in the pan. Fry until coloured on both sides and place in the oven for 4 minutes. Preheat the oven to 210C/190C Fan/Gas 6½. Heat the oil in a large ovenproof pan over a medium–high heat. Place the hake fillets, skin-side down, in the pan. Fry until coloured on both sides and place in the oven for 4 minutes. In another frying pan, add the potted shrimps and warm gently. Add the cucumber and capers. Add a couple of tablespoons of the butter from the sauté pan and the lemon juice, to taste. Finish with the parsley. In another frying pan, add the potted shrimps and warm gently. Add the cucumber and capers. Add a couple of tablespoons of the butter from the sauté pan and the lemon juice, to taste. Finish with the parsley. Drain the asparagus and wild garlic and place on a serving plates. Add the hake fillets and spoon the shrimp mixture over the top of the fish. Garnish with wild garlic flowers and serve. Drain the asparagus and wild garlic and place on a serving plates. Add the hake fillets and spoon the shrimp mixture over the top of the fish. Garnish with wild garlic flowers and serve.