- Roasted hake, wilted sea beet, cockles and crispy lettuce weed:
- 1 Hake portion
- Handful of wild sea beet
- 5 Cockles
- Lettuce weed
- 1 Lemon
- Salt and pepper
- Sauce:
- 1 Nob of butter
- 25ml White wine
- Chopped par-cel
- 1tbsp Double cream
- Kaletts with stinging nettle salsa & hazelnuts side dish:
- 5 Kalettes
- 1 Bunch of nettle tops
- 1 Shallot
- Chopped par-cel
- Lemon
- Pickled rock samphire
- Old Winchester cheese
- Rapeseed oil
- Toasted hazelnuts
Roasted hake, wilted sea beet, cockles and crispy lettuce weed and a kaletts with stinging nettle salsa & hazelnuts side dish
James Golding
10th March 2017
Roasted hake, wilted sea beet, cockles and crispy lettuce weed and a kaletts with stinging nettle salsa & hazelnuts side dish
The term hake is a name that includes 13 species of fish - no wonder hake recipes are so vast and varied! Take a look at the following Roasted hake, wilted sea beet, cockles and crispy lettuce weed and a kaletts with stinging nettle salsa & hazelnuts side dish recipe as tried and tested by our professional chefs at IFE 2017 - supported by Westlands. You can register here: www.ife.co.uk/tsc
Ingredients
Method
Roasted hake, wilted sea beet, cockles and crispy lettuce weed:
Season hake and fry in oil until skin is golden brown, then cook for 6 minutes in a pre-heated oven at 186°c. Open your cockles in a frying pan with a lid and add the white wine. Take the cockles out and add the cream, slowly add in the butter until the sauce has thickened and add the par-cel, lemon and season. Wilt the sea beet in a small amount of butter and serve. Garnish with the crispy sea weed.
Kaletts with stinging nettle salsa & hazelnuts side dish:
Blanch the kalettes and nettles in hot water and refresh. Chop the nettles and add the confit shallots and par-cel to make a salsa. Plate the dish and garnish with the old Winchester cheese, hazelnuts and pickled rock samphire.
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