Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, pan roasted hake with black butter sauce and seasonal veg. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Cut the hake fillet in half, brush the hake in oil, sprinkle salt on the skin and place in a pre-heated frying-pan (one you can put in the oven) on the hob, skin side down. For the roasted carrots: Remove the tops and peel the carrots. Place them whole in a wide, thick-base pan.
Pan Roasted Hake with black butter sauce and seasonal veg is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Pan Roasted Hake with black butter sauce and seasonal veg is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook pan roasted hake with black butter sauce and seasonal veg using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Pan Roasted Hake with black butter sauce and seasonal veg:
- Prepare 1 Hake fillet (aprox. 250g)
- Take Butter
- Make ready 1 Lemon
- Make ready Fresh Parsley (small handful)
- Get Seasonal vegetables (we're using 100g spinach here)
- Make ready salt
- Get cooking oil
When the butter and olive oil is hot and bubbly, add the squash, onions and mushrooms, season with pepper. See great recipes for Hake Jalfrezi, Hake and wild rice too! Add the rest of the butter to the frying pan and allow it to melt over a moderate heat. When it turns to a light brown foam, quickly add the herbs and a squeeze of lemon juice, swirling to combine.
Steps to make Pan Roasted Hake with black butter sauce and seasonal veg:
- Preheat oven to highest heat.
- Cut the hake fillet in half, brush the hake in oil, sprinkle salt on the skin and place in a pre-heated frying-pan (one you can put in the oven) on the hob, skin side down.
- Fry for 5 minutes on a high heat until the skin is crispy but not burnt.
- Put the spinach on to steam - keep an eye on it; it should be gently wilted.
- Roughly chop the parsley.
- Flip the fish skin side up and place in the oven for a further 4 minutes.
- Turn off oven. Carefully remove the pan and place back on the hob. Remove the fish and place on a plate. Return plated fish to oven for 1 minute to keep warm.
- Add a good chunk of butter to the pan and melt it. When it smells nutty, squeeze in the lemon and add the chopped parsley.
- Remove the fish from the oven, add the spinach to the plate, and spoon the sauce over the fish.
To serve, spoon this sauce over the hake fillets and add steamed broccoli and some crushed new potatoes. Add in the diced chorizo and stir to extract the juices. Season to taste and stir through the herbs. For the hake using a steamer, bring the water in the pot to the boil. Heat a little oil in a frying pan.
So that’s going to wrap this up for this special food pan roasted hake with black butter sauce and seasonal veg recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
