Hake with pommes mousseline and a shrimp, lemon and caper sauce

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 4

By Paul Askew
From Saturday Kitchen


For the sauce

  • 1 beef tomato
  • 125g/4½oz potted shrimp
  • 1 shallot, diced
  • 1 tbsp finely chopped fresh chives
  • 1 tbsp finely chopped fresh flatleaf parsley
  • 50g/1¾oz capers, preferably lilliput
  • 1 lemon, zested and thinly sliced
  • chervil cress, to garnish

For the pommes mousseline

  • 4–5 large new potatoes, preferably Cyprus or Jersey Royals, washed, peeled and diced
  • 50ml/2fl oz double cream
  • 50g/1¾oz unsalted butter
  • pinch freshly grated nutmeg
  • salt and ground white pepper

For the hake

  • 2 tbsp vegetable oil
  • 4 x 150–200g/5½oz–7oz hake loin fillets
  • flaked sea salt
  • Espelette pepper
  • 50g/1¾oz unsalted butter
  • 200g/7oz baby leaf spinach, washed
  • 100g/3½oz wild garlic leaves
  • garlic flower heads, to garnish (optional)
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