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.
