Spring Truffle Scalloped Hake with Beurre Blanc
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Feeds 3 - 4 people 
Prep time 10m
Cook time 20m
Description
Hake is a beautiful, meaty white fish with large flakes, and it's best fried skin side down until crisp, then briefly turned until just cooked through. Here we've covered it in a layer of spring truffle arranged into an impressive-looking scalloped pattern, but of course, you could just shave it on top! Remember: more truffle is always an improvement...
A rich, silky beurre blanc sauce is all that's needed to complete this dish. Some new potatoes such as Jersey Royals would be lovely alongside.
- 4 wild hake supremes
- 1 spring white truffle
- 2 shallots, finely chopped
- 150ml white wine
- 200g unsalted cold butter, cut into cubes
- A handful of chives, finely chopped
- A few tablespoons of olive oil
- Heat a non-stick frying pan and add a few tablespoons of olive oil (you may need two frying pans, depending on how many people you are cooking for).
- Add the hake, skin side down and cook until the edges of the skin are starting to turn golden - around 5 minutes. Once the skin is crisp, turn over and cook for 2 minutes more, then remove from the heat and allow the fish to rest in the warm pan.
- Place the wine and shallots in a pan and bubble on high heat until the liquid is reduced by half. Have the cold butter cubes to one side, resting over a bowl of ice.
- Once the reduction is ready, whisk in the cold butter cubes 2 at a time, adding more once the previous cubes are emulsified.
- Once all the butter is emulsified, strain the sauce through a sieve and add the chives, plus some salt and pepper.
- Plate the hake supremes and top with grated truffle - either in a scallop pattern or simply shaved on top. Serve the beurre blanc around the outside.
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Fresh Chives, 100g£4.95Delight in the subtle allure of fresh chives, the tiniest yet most captivating members of the onion family. These petite emblems of flavour are well-versed in the art of enhancing dishes, their mild yet distinctive taste harmonising elegantly with an array of culinary creations. As you explore their... -
The spring white truffle has a very delicate taste. The aroma varies from very strong to medium and the size is generally smaller than winter truffles. The marbling inside has strong white veins with a brown centre, and the outside colour varies from creamy beige to a russet brown. Flown in from Nor...Out of stock -
Hake fish are related to the cod family, but have a slightly more subtle and milder taste. The texture of hake flesh is very soft and flaky, which turns meaty and firmer when cooked. The skin of the fish is silvery in colour, and really adds flavour to a dish when it is crisped up. Hake fillets tast...
