ROASTED HAKE WITH BEET SHOOT, LEMON SORREL AND BUTTER SAUCE
- Serving: 2
- Prep time: 15 minutes
- Cooking time: 15 minutes
- Total time: 30 minutes
- Difficulty: ***
Ingredients
- 50g diced shallots
- 2g grated garlic
- 150g butter
- 200ml white wine
- 2x 170g hake portions
- 20 ml olive oil
- 10g beet shoot
- 5 lemon sorrel
- 1g salt
Method
Butter sauce:
- 10g of butter in a small pan until melted
- Once melted, add the diced shallots and garlic
- Cook until soft and translucent and add the wine
- Cook out the wine until it has almost evaporated and pull the pan off the heat
- Dice the rest of the butter and slowly mix it in till it is all melted and coating the shallots
Fish:
- Place a small frying pan on high heat
- Once hot drizzle in the olive oil and place the hake in the pan
- Pop the pan in the oven preheated at 180c for 7-8 minutes
- Garnish the base of the plate with lemon sorrel and beet shoots
- Place the fish on top
- Drizzle the sauce, and finish the dish with more beet and lemon sorrel!
