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Pan Seared Kake, Apple Beurre Blanc and Crispy Potatoes
- 2x200g hake fillets, skin on
- Salt and pepper
- 2 tbsp Olive oil
- 2 sprigs fresh Rosemary
- 2 tbsp butter
- 150ml apple juice
- 1 sprig rosemary
- 3 peppercorns, coarsely crushed
- 200g cold diced butter
- Salt and pepper
- 1 potato
- Oil for frying
- Salt
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Season the hake with salt and pepper.
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Place olive oil and rosemary in a pan then heat to infuse.
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Add the hake, then pan fry until golden on the skin side before turning over to cook on the other side.
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Once fish is cooked through, remove pan from the heat, add the butter and leave to melt in the pan with the fish.
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In a pot, add apple juice, rosemary and peppercorns then reduce by half.
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Whisk the cold butter into the sauce to forma n emulsion for the sauce, season with salt to taste.
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Slice the potato into matchsticks, then dry very well with a tea towel.
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Deep fry in hot oil until golden and crispy.
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To serve, baste the fish with the buttery juices, then place onto a serving bowl, spoon over a generous amount of sauce – discarding the rosemary.
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Top with crispy potato matchsticks.