Pan-fried Hake with basil Vegetables

• Pot
• Saucepan
• Frying pan
• Bowl
• Colander
• Wire whisk
• Baking tray
• Food processor

• 4 x 180g hake fillets, boned
• 10 medium-sized baby potatoes, cooked and cut in half
• 12 tenderstem broccoli, cleaned and washed
• 4 tbsp of capers, drained
• 2 tbsp basil pesto
• 2 tbsp of olive oil
• Rapeseed oil for frying
• Freshly ground black pepper
• Salt

Tapenade

• 200 g black olives (Kalamata)
• 4 anchovy fillets
• 1 tbsp capers
• 2 tbsp of olive oil
• 1 tsp white wine vinegar
• Black pepper

Hollandaise Sauce

• 120 g butter, diced
• 2 large yolks
• 1 tsp white wine vinegar
• 1/2 tsp tabasco sauce
• Pinch of salt

1. Preheat the oven to 180˚C/Gas mark 4.
2. Put baby potatoes on a baking tray and drizzle them gently with olive oil. Season with salt and black pepper and toss well. Place them in an oven for about 30 minutes.
3. To make crispy capers, heat the rapeseed oil in a small saucepan over medium heat. When the oil is hot, carefully add capers. At first, they give off a little bit of liquid, so be careful of the oil splashes. Fry gently by turning the saucepan until the capers turn slightly brown. This should take from 30 seconds to 90 seconds, depending on the capers size. Strain the capers from excess oil and place them on a dry, clean towel for further drying to absorb excess fat. Store the capers in this way in a dry place.
4. To prepare tapenade blitz all the ingredients in a small food processor. Season with black pepper and transfer to a small container. Pop into the fridge until needed.
5. Bring a pot of salted water to the boil. Add the tenderstem broccoli and cook for 3-4 minutes or until bright green and tender. Immediately remove all greens from the pot into the ice water to cool them down and stop the cooking process. Strain the cooled broccoli and transfer them to a clean towel to dry them well.
6. To make the hollandaise sauce, place the egg yolk and white wine vinegar in a large bowl over a saucepan of gently simmering water. Whisk the egg yolks slowly adding the cubed butter one by one after each cube of butter melts. Whisk continuously until it is combined and the sauce has thickened. Add lemon juice, tabasco and a pinch of salt. Turn the heat off and keep warm hollandaise sauce over the saucepan of warm water, stirring occasionally.
7. Heat the rapeseed oil in a non-stick pan over medium-high heat. Season the hake fillets with salt, and black pepper and place them skin-side down on the pan. Cook for around 4 minutes, or until the skin is crisp and golden. Turn the cod and cook for a further 3 minutes or until the white hake meat begins to acquire a robust golden color. At this point, add the previously prepared tenderstem broccoli to the pan. Turn the hake fillets and fry them for a further 3 minutes. Time will be depending on the thickness of the hake fillets. Remove from the heat and set aside in warm place for about 2 minutes to rest.
8. Remove the potatoes out of the oven and place them together with broccoli in a bowl. Add basil pesto and mix thoroughly. Set aside in a warm place.
9. Spread the hollandaise sauce evenly on the bottom of the plate. In the centre of the sauce, place the basil vegetables. Place the pan-fried hake directly on top of them. Place tapenade in the middle of the fish. Gently sprinkle the whole dish with crunchy capers and serve immediately!

Categories:
Fish and Seafood Gluten-Free Hassle-Free Irish Favorite

Tags:
Baby potatoes Basil pesto Black olives Capers Hake Tenderstem broccoli

Seasons:
Mother's day Spring Sumer