Hake with buttered asparagus and Jersey royals

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Hake with buttered asparagus and Jersey royals

Ingredients 

4 Hake portions centre cut if possible 

2 tbsp olive oil 

Salt and pepper 

1 lemon 

70g Butter 

1 tbsp capers 

300g Bunch of asparagus 

300g JerseyRoyal potatoes 

1 tbsp salt 

1 bunch fresh mint 

Here’s How

Wash the potatoes before cooking in a large pan of salted boiling water until tender. 

Snap the asparagus and place the spears into the pan with the potatoes for the last 3 minutes of cooking just enough to part cook.

When the potatoes are cooked lift out the asparagus and drain the potatoes. 

Top the Jersey Royals with butter and fresh mint while you cook the fish. 

Pre heat a non stick frying pan, then pat the fish dry and drizzle with olive oil on both sides. 

Season with salt and pepper, then place skin side down into the frying pan and cook until the skin is crisp. 

Turn the fish over and add the butter, capers and lemon juice. 

Cook un a gentle heat for a further 3-4 minutes 

To cook the asparagus heat a frying pan and pour int the white wine when its hot, add the butter followed by the asparagus. 

Cook for 2 minutes then serve with the fish and potatoes 

Products Used:

MasterClass Can-to-Pan 30cm Recycled Non-Stick Frying Pan

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug

MasterClass Tipless 12cm (5") Utility Knife

MasterClass Anti-Microbial Non-Slip Chopping Board, Large

MasterClass Salt or Pepper Mill (12cm) - Green Ombré