Montpelier butter with roast hake steak

Montpelier butter with roast hake steak is a delectable dish that combines the delicate flavour of roasted hake with a vibrant, herb-infused butter. The rich and tangy Montpelier butter enhances the fish, creating a mouth-watering and satisfying meal. This dish is perfect for a quick yet impressive dinner.

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Nut-free

By Matt Tebbutt
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

Equipment

• Food processor ( Best Sellers | Todays Deals)
• Frying pan (Basics | Best Sellers | Todays Deals)
• Roasting tin ( Best Sellers | Todays Deals)
• Baking Paper

Ingredients

• fresh spinach 25g/1oz
• rocket 25g/1oz
• fresh flatleaf parsley, chervil, tarragon or chives 25g/1oz (choose one)
• shallots 25g/1oz, finely chopped
• gherkins 3 small, roughly chopped
• garlic cloves 2, roughly chopped
• capers 1 tsp
• anchovies 6
• free-range egg yolk 1
• hard-boiled free-range egg yolks 2
• unsalted butter 100g/3½oz, at room temperature
• salt ½ tsp
• freshly ground black pepper to taste
• olive oil 85ml/2¾fl oz
• olive oil 2 tbsp (for frying)
• hake steaks 2 x 250g/9oz, on the bone, cut into a round
• spinach 25g/1oz, to serve (optional)

Method

Make the Montpelier Butter

1. 1. Blanch the greens: Begin by blanching the fresh spinach and rocket in a saucepan of boiling water for about 30 seconds. Once softened, quickly refresh them in iced water to preserve their vibrant colour. Squeeze out any excess moisture from the greens to ensure the butter isn’t too watery.
   2. Blend the ingredients: Add the spinach, rocket, parsley (or your chosen herb), shallots, gherkins, garlic, capers, and anchovies into a food processor. Blend until the mixture is smooth.
   3. Incorporate the egg yolks: Add the free-range egg yolk and the two hard-boiled egg yolks to the processor. Pulse until everything is well combined, creating a rich, green paste.
   4. Add butter and olive oil: Gradually add the room-temperature unsalted butter and continue blending. Once smooth, slowly incorporate the olive oil until the butter becomes creamy and smooth. Taste and adjust seasoning with salt and freshly ground black pepper.
   5. Roll and chill: Transfer the blended butter onto a sheet of baking paper. Roll the butter into a tight cylinder, twisting the ends to secure. Place the butter roll in the fridge to chill and firm up while you prepare the hake.

Prepare the Hake

1. 1. Preheat the oven: Preheat your oven to 220°C (200°C Fan)/Gas 6.
   2. Fry the hake steaks: Heat 2 tablespoons of olive oil in a frying pan over medium-high heat. Season the hake steaks with salt and pepper before adding them to the pan. Fry the hake on both sides until nicely coloured, around 3 minutes per side.
   3. Roast the hake: Transfer the hake steaks to a roasting tin and place them in the preheated oven. Roast for around 8 minutes or until the fish is cooked through but still tender and flaky.
   4. Add the Montpelier butter: Take the chilled Montpelier butter out of the fridge. Cut a few discs from the butter roll and place them over the hake steaks in the roasting tin. Return the tin to the oven and cook until the butter has softened and melted into the fish.
   5. Wilt the spinach (optional): While the fish is roasting, you can prepare the spinach for serving. Heat a little more olive oil in the same frying pan used for the hake. Add the spinach and fry until just wilted, about 1-2 minutes.

Serve:

1. Plate the dish: Serve the roasted hake steaks on a bed of wilted spinach (if using). Spoon over any remaining melted Montpelier butter from the roasting tin, and enjoy!

Suggested Wine Pairing

Majestic:

Louis-Benjamin Sauvignon Blanc
Fresh, crisp, and vibrant, this wine offers zesty citrus and green fruit notes. The lively acidity of the Sauvignon Blanc makes it a perfect match for the delicate hake and the herbaceous Montpelier butter.

Tesco:

Tesco Finest Marlborough Sauvignon Blanc
With its bright acidity and notes of gooseberry and lime, this Sauvignon Blanc complements the rich flavours of the fish and cuts through the buttery sauce, creating a balanced and refreshing pairing.

Sainsbury’s:

Sainsbury’s Taste the Difference Italian Pinot Grigio
A crisp and clean Pinot Grigio with citrus and apple flavours. Its light body and refreshing acidity provide the perfect counterpoint to the richness of the fish and butter.

What can you serve with this

1. Roasted potatoes: A classic pairing with fish, the crispy, golden potatoes provide a satisfying contrast to the soft hake and creamy butter.
2. Grilled asparagus: The light smokiness and tender texture of grilled asparagus complement the fresh flavours of the fish and the richness of the butter.
3. Steamed broccoli: Its slight bitterness balances the richness of the fish and butter, adding a fresh and healthy element to the dish.

Nutri-score Health Check

This recipe has been assigned a Nutri-Score A, indicating that it is a highly nutritious dish with a balance of proteins, healthy fats, and greens. The hake provides a great source of lean protein, while the Montpelier butter includes healthy fats and a variety of herbs for added nutrients. The presence of spinach and rocket also increases the vitamin content. The recipe is considered well-balanced and a great option for a healthy meal. The Nutri-Score has been automatically calculated from the ingredients in the recipe and is only a guide.

Recipe FAQ

• Can I make the Montpelier butter ahead of time? Yes, you can make the butter up to two days in advance. Keep it in the fridge and allow it to soften slightly before using it.
• Can I use a different fish for this recipe? Absolutely! While hake is ideal, any firm white fish such as cod, bass, or halibut can be used.
• How do I know when the hake is cooked? The fish should be opaque and flake easily when tested with a fork. Be careful not to overcook it, as this can dry it out.

Storing FAQ

• Can I store leftovers? Yes, any leftover fish and butter can be stored in an airtight container in the fridge for up to 2 days.
• Can I freeze the Montpelier butter? Yes, you can freeze the butter. Wrap it tightly in baking paper and store it in the freezer for up to 3 months.

Reheating FAQ

• How do I reheat the leftover hake? Gently reheat the hake in the oven at a low temperature (about 150°C/130°C Fan) for 10-15 minutes to avoid drying it out.
• Can I reheat the Montpelier butter? The butter will melt quickly when added to the warm fish, so there’s no need to reheat it separately.