Amazing I can’t wait to have this again with different types of white fish. I saw this idea on Saturday kitchen. It looked so amazing I just had to try it. I tweaked it a little bit by adding fish stock instead of wine as I thought it would too be acidic, it worked perfectly. I also used plant based cream as it is lighter and adds a slight sweetness. The one ingredient I didn’t change as on the program they said it totally makes a difference is the Chardonnay vinegar. I splashed out and bought some and it is a game changer and makes this dish decedent, sophisticated and delicious. What a special treat dinner!
Ingredients
- 2 hake fillet’s, pin boned
- 1 large vine tomato
- 1 shallot, peeled and finely chopped
- 1 bay leaf
- 5 peppercorns, I used mixed but black will be fine
- 200ml Chardonnay white wine vinegar
- 200ml fish stock or water
- 250g butter, cubed
- 50ml plant based single cream, dairy would be fine too
- 1 tbsp fresh chives, finely snipped or cut
- Seasoning
- Oil to cook fish
Directions
- Pre heat oven to 180 degrees fan. Season the hake and set aside.
- To prepare the tomato, make a cross in the bottom of the tomato but not too deep. Put in a bowl and pour over boiling water. Leave to cool until you can handle the tomato. You should of noticed where the cross is you can pull at each tip and the skin will peel away easily. Cut the tomato in half and scrape out the seeds and core. Finely dice and set aside.
- To make the Beurre Blanc, add the shallots, bay leaf, peppercorns, fish stock, chardonnay vinegar and 50ml of water to a pan. Bring to a boil, keep the rapid boil going until the liquid has reduces by around 90%, once reduced add in the cream and bring to a light boil. Remove from heat and whisk in the butter 1-2 cubes at a time. Pass the sauce through a sieve into another saucepan along with the chopped tomatoes and chives. Season to taste set aside until ready to serve.
- Cook the fish by adding a light drizzle of neutral oil and to an ovenproof frying pan. Add the fish skin side down and fry for about 3 minutes until skin has gone crispy, flip and cook for a further to minutes. Put the pan with the fish in it in the oven and cook for 5 mins. Remove and leave to rest.
- While the fish is resting warm through the Beurre Blanc gently. Spoon the sauce between 2 serving dishes place the rested hake and finish by adding a sprig of thyme on top. Serve with your favourite sides, I used tenderstem broccoli. Enjoy 😊
spaulyseasonalservings.com 