Pan Roasted Hake with black butter sauce and seasonal veg
Pan Roasted Hake with black butter sauce and seasonal veg

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pan roasted hake with black butter sauce and seasonal veg. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Pan Roasted Hake with black butter sauce and seasonal veg is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Pan Roasted Hake with black butter sauce and seasonal veg is something that I have loved my entire life.

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. See great recipes for Pan-fried fish with creamed spinach too!. When it turns to a light brown foam, quickly add the herbs and a squeeze of lemon juice, swirling to combine.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have pan roasted hake with black butter sauce and seasonal veg using 7 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Pan Roasted Hake with black butter sauce and seasonal veg:
  1. Prepare 1 Hake fillet (aprox. 250g)
  2. Prepare Butter
  3. Prepare 1 Lemon
  4. Get Fresh Parsley (small handful)
  5. Get Seasonal vegetables (we're using 100g spinach here)
  6. Take salt
  7. Make ready cooking oil

For the roasted carrots: Remove the tops and peel the carrots. Place them whole in a wide, thick-base pan. Add the butter, thyme and Maldon salt and cover with the water/vegetable stock. Simmer on a stovetop over medium heat.

Steps to make Pan Roasted Hake with black butter sauce and seasonal veg:
  1. Preheat oven to highest heat.
  2. 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.
  3. Fry for 5 minutes on a high heat until the skin is crispy but not burnt.
  4. Put the spinach on to steam - keep an eye on it; it should be gently wilted.
  5. Roughly chop the parsley.
  6. Flip the fish skin side up and place in the oven for a further 4 minutes.
  7. 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.
  8. 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.
  9. Remove the fish from the oven, add the spinach to the plate, and spoon the sauce over the fish.

Find the full recipe on fresh-range.com Heat a little oil in a frying pan. Season the hake and add to the pan, flesh side down. Make the sauce while the fish is cooking. Put the water, butter, sweet chilli sauce and ginger in a separate saucepan. Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down.

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