Roasted hake, wilted sea beet, cockles and crispy lettuce weed and a kaletts with stinging nettle salsa & hazelnuts side dish

James Golding

James Golding

10th March 2017
James Golding

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

  • 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

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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