Hake in a beure blanc sauce

Name: Hake in a beure blanc sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: European, Mediterranean, French
Ingredients: 2 hake fillets; Cooked large prawns; 40g red onion - finely chopped; 2 tablespoons cider vinegar; 5 tablespoons dry white wine; 2 tablespoons crème fraiche; 150g unsalted butter - cut into cubes; Salt; Pepper; Flour for dusting; Olive oil; New potatoes; Asparagus spears; Balsamic vinegar glaze; 5 garlic cloves - sliced thinly; Sprig of Lemon Thyme; Cauliflower cut into florets; Lemon juice; Walnuts - a handful; 8 whole carrots; Tablespoon of honey

14 steps

Prep:30minCook:20min

This is a really tasty dinner - the key is in the preparation, as it all comes together very quickly and you need to be ready to add ingredients quickly. Be careful not to let the sauce split, and do not overcook the fish

Updated at: Fri, 22 Nov 2024 21:43:51 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1272.8 kcal (64%)

Total Fat95.5 g (136%)

Carbs62.7 g (24%)

Sugars26.9 g (30%)

Protein43.9 g (88%)

Sodium737 mg (37%)

Fiber12.2 g (44%)

% Daily Values based on a 2,000 calorie diet

Instructions

Vegetable side dishes

Step 1

Place whole carrots in a baking dish, and drizzle with olive oil. Mix until carrots are completely covered with oil. Drizzle honey over top, then season with salt and pepper; mix until evenly coated. Bake for 30 minutes at 180 degrees

Step 2

Trim asparagus and place in a shallow dish, and lightly pour olive oil and balsamic vinegar glaze over the top. Save any leftover stalks. Place in oven and bake for 15 minutes at 200 degrees

Step 3

Cut the cauliflower into small florets and boil in slightly salted water for 15 minutes. Add the stalk and leaves - plus any leftover asparagus stalks. Put into blender with olive oil, lemon thyme, lemon juice, garlic and walnuts. Blitz in a food processor for 2 minutes until smooth. Season and reheat in a saucepan over a low heat

Step 4

Boil new potatoes for 15 minutes in lightly salted water (you can use the cauliflower water), then drain and leave to rest

Beurre Blanc

Step 5

Finely chop garlic cloves and red onion and combine with fresh lemon thyme, cider vinegar and white wine in a small saucepan. Simmer for c.10 minutes until just 2 tablespoons of the mixture remains.

Step 6

Fold in the crème fraiche and return to a low heat, to simmer gently

Step 7

Now add the butter - a few pieces at a time, until you have formed a creamy sauce… but keep the heat low to avoid it curdling

Step 8

Season to taste

Step 9

Add cooked prawns to sauce and just warm through

Hake

Step 10

Dry the Hake fillets with kitchen roll, then dust Hake fillets in flour to keep them from sticking

Step 11

Heat saucepan and add a little olive oil. As it starts to smoke, add the fish and cook for 2-3 minutes each side. Keep them moving to avoid sticking. Allow the fish to colour slightly - but not too much. Finally leave to stand in the pan off the heat to finish cooking

Assembly and serve

Step 12

Ensure plate is warm

Step 13

Place fillet of Hake on plate, and pour beurre blanc over the top. Drain potatoes and place to one side of the plate. Place roasted asparagus and carrots on opposite side of the plate. Finally spoon cauliflower puree to the remaining space on the plate

Step 14

Serve