Spiced hake with artichoke cream and Brussels sprouts

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the spiced hake

  • 1 tsp mild curry powder mixed with 1 tsp salt
  • 2x200g/7oz hake fillets
  • 2 tbsp olive oil
  • knob of butter
  • 3 fresh curry leaves
  • squeeze lemon juice
  • sea salt

For the artichoke cream

  • 6 Jerusalem artichokes, peeled and sliced
  • 1 garlic clove, crushed
  • 50ml/2fl oz double cream
  • 25g/1oz butter
  • milk (optional), for thinning

For the Brussels sprouts

  • 2 tbsp olive oil
  • 6 Brussels sprouts, trimmed, peeled and leaves separated
  • pinch cumin
  • salt and freshly ground black pepper
Print Friendly, PDF & Email

Share this post

PinIt
data-matched-content-ui-type="image_card_stacked"
scroll to top