Roast hake, cockles in beef sauce, chive butter cream

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 2

By James Tanner
  • 300g/10½oz hake fillet, scaled and pin-boned
  • fine salt, for salting
  • 150ml/5fl oz beef stock
  • 150ml/5fl oz red wine
  • 150g/5½oz cockles in shells
  • 1 garlic clove, crushed
  • 1 banana shallot, finely chopped
  • 2 sprigs fresh thyme, crushed
  • 150ml/5fl oz dry white wine
  • 100ml/3½fl oz whipping cream
  • 50g/1¾oz unsalted butter, chilled
  • 2 tbsp snipped chives
  • oil, for frying
  • 2 handfuls curly kale, stalks removed
  • squeeze of lemon juice
  • sea salt and freshly ground black pepper
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