• Carole J Martin

Maison Pebe Pan Fried Hake with Asparagus, Broad Beans and Saffron Cream






For the saffron Sauce


Ingredients

A small pinch of saffron

150ml. double cream

150ml dry white wine

50ml cup water

40g butter


Method

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

Ingredients

4 bunches of fresh Broad Beans (approx. 10 per pods per bunch)

Method

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

Ingredients

Large bunch of Asparagus (allow approximately 20-24 spears) not too thick

Method

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)

Method

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.

And voila


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CONTACT US

Tel: +44  (0) 7813 128860

Maison Pebe, No3, Montfort , 64190

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