Roast hake with wild garlic, asparagus and potted shrimps
This is a simple fish supper that is given an extra edge with the addition of a shrimp topping and buttery wild garlic asparagus on the side.
Ingredients
- 300g/10陆oz salted butter
- 6 wild garlic leaves, plus wild garlic flowers to garnish
- 12 asparagus spears
- 1 tbsp vegetable oil
- 4 x 125g/4陆oz hake fillets, skin on
- 200g/7oz potted shrimp
- 陆 cucumber, peeled and diced
- 150g/5陆oz baby capers
- 陆 lemon, juice only
- 1 tbsp roughly chopped parsley
Method
In a saut茅 pan or deep frying pan, melt the butter. Once melted, place the wild garlic and asparagus in the pan and simmer gently for a few minutes until the asparagus is tender but still with a little bite. Set aside.
Preheat the oven to 210C/190C Fan/Gas 6陆. Heat the oil in a large ovenproof pan over a medium鈥揾igh heat. Place the hake fillets, skin-side down, in the pan. Fry until coloured on both sides and place in the oven for 4 minutes.
In another frying pan, add the potted shrimps and warm gently. Add the cucumber and capers. Add a couple of tablespoons of the butter from the saut茅 pan and the lemon juice, to taste. Finish with the parsley.
Drain the asparagus and wild garlic and place on a serving plates. Add the hake fillets and spoon the shrimp mixture over the top of the fish. Garnish with wild garlic flowers and serve.
