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Pan Fried Hake, Sorrel Butter Sauce, Fresh UK Asparagus & Gremolata Dressing

Preparation:
Cooking:
Serves:

Gremolata

Ingredients

  • 100g Flat Leaf Parsley
  • 2 Cloves Garlic Bulb
  • 1 lemon Lemon Juice
  • 1 lemon Lemon Zest
  • 100 ml Cold Pressed Rapeseed Oil
  • 0.5g Black Pepper
  • 1g Sea Salt

Method

Place the parsley and garlic into a food blender and pulse until chopped, then add the juice and zest from 1 lemon and pour in the oil a little at a time. Finish with black pepper and sea salt

Sorrel butter sauce

Ingredients

  • 260ml White Wine
  • 100ml White Wine Vinegar
  • 1 Whole Banana Shallot
  • 400g Jersey Butter
  • 20g Sorrel
  • 0.2g Black Pepper

Method

Place the white wine, vinegar, and sliced shallot into a saucepan and reduce until you have approximately 2 tablespoons of liquid left.
Whisk in the diced butter a little at a time then pass the sauce through a fine sieve into a clean pan. 3. Finely slice the sorrel and add to the sauce.
Season with fresh ground black pepper. (Keep it warm).

Pan fried hake

Ingredients

  • 5 x 170-200g Hake Supremes
  • 20ml Olive oil
  • 40g Jersey Butter
  • 250g Asparagus
  • 100g Gremolata Dressing
  • 400ml Sorrel Butter Sauce
  • 15g Micro Red Chard
  • 0.5g Black Pepper

Method

Pan fry the Hake supremes in a little oil and then baste with butter - Allow to rest before serving.
Cook and dress the asparagus with gremolata.
Plate the Hake with asparagus, finish with the butter & sorrel sauce, micro red chardl and cracked black pepper.
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