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!
ROASTED HAKE WITH BEET SHOOT, LEMON SORREL AND BUTTER SAUCE