Maison Pebe Pan Fried Hake with Asparagus, Broad Beans and Saffron Cream
For the saffron Sauce
A small pinch of saffron
150ml. double cream
150ml dry white wine
50ml cup water
Fill a jug or glass with 50ml of hot water, add a pinch of saffron to the water. The water will quickly turn golden yellow from the saffron.
Add the white wine to a pan and simmer over a medium heat. Reduce the white wine down to a tablespoon or two.
Melt the butter in the pan, this adds a glossiness to the sauce.
Add the double cream, a small pinch of Maldon salt and the saffron infused water to the pan - by now the water should be a golden yellow. Make sure to include all of the saffron threads, they add the flavour and colour
Simmer over medium heat and stir until the sauce thickens and goes a rich golden yellow, it will initially be quite a pale but as it heats it will intensify. Use the colour to determine when the sauce is ready.
For the Broad beans
4 bunches of fresh Broad Beans (approx. 10 per pods per bunch)
Remove from their outer shell and place in a pan of water with a generous pinch of maldon and boil for no more than two minutes. Drain and leave to cool and then remove their leathery skin. Set aside for later
For the Asparagus
Large bunch of Asparagus (allow approximately 20-24 spears) not too thick
Snap the woody end off the Asparagus and cut into roughly 1inch lengths on the diagonal and set aside for later
For the Hake
Ask your fishmonger for 4 thick pieces of Hake fillet (skin on) roughly 2-3 inches long by 1-1.5inch width. Make sure there are no bones or scales on the fish
Wedge of fresh lemon
Chive Flowers (optional)
Wild Garlic Flowers (optional)
Pat dry and season with salt and pepper
Melt approximately 30grams of butter in a frying pan on a medium-low heat do not overheat or burn the butter as this will give a bitter taste.
Once the butter has melted and sizzling, place the fillet skin side down and spoon the hot butter over the white of the fish. Once the skin is crisp turnover and add the asparagus to the pan cook for a further 2- 3 minutes depending on the thickness of the fish.
On each plate pour a small pool of the saffron sauce lay the fish in the centre.
Add the broad beans to the remaining butter and Asparagus for 20 seconds add a little squeeze the lemon and evenly distribute the asparagus and broad beans around the outer edge of the sauce.
To finish sprinkle the flowers around the top of the veg.