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Fillet of hake with asparagus, wild garlic and jersey royals

Posted on 28th April 2021

Home > MasterClass Recipes & Gift Guides > Fillet of hake with asparagus, wild garlic and jersey royals

Ingredients

4 fillets of hake 160g pp

2 tbsp olive oil

Salt and pepper

500g jersey royal potatoes cooked in salted boiling water for 10 minutes.

2 bunches of asparagus (snapped in half not cut)

1 lemon

2 tbsp chopped fresh wild garlic

50g butter

Here’s How

Pat the fillets of fish dry with a paper towel, then drizzle with olive oil and season with salt and pepper.

Place the fillets of fish into a preheated non stick shallow pan on a medium heat skin side down.

Cut the potatoes in half and add to the pan with the fish.

When the skin is crisp it should take 5-6 minutes, turn the fish over and add the asparagus.

Add the butter and lemon juice and continue to cook for 3/4 minutes

When the fish is cooked remove from the heat and add the chopped wild garlic before serving

The alternative cooking method

Pat the fillets of fish dry with a paper towel, then drizzle with olive oil and season with salt and pepper.

Take two large sheets of kitchen foil approx 40cm square.

Snap the asparagus and discard the bottom part and place on the foil with the part cooked potatoes.

Chop the wild garlic and sprinkle over the vegetables

Sit the fish on top of the ingredients and drizzle with olive oil, season with salt and pepper.

Squeeze the lemon juice over the fish and finish with the butter.

Fold the foil up into a parcel, making sure the seals and folds are facing up so no liquid can escape.

Bake in a preheated oven for 20 minutes.

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Lifetime Brands Europe Limited, KitchenCraft, The Hub, Nobel Way, Birmingham, B6 7EU
© 2022 MasterClass. eCommerce by blubolt.

This site uses cookies to provide you with a great user experience and to show you relevant content. If you’re OK with that, just continue. To find out more, please review our cookie and privacy policy.