6 wild garlic leaves, plus wild garlic flowers to garnish
12 asparagus spears
1 tbsp vegetable oil
4 x 125g/4½oz hake fillets, skin on
200g/7oz potted shrimp
½ cucumber, peeled and diced
150g/5½oz baby capers
½ lemon, juice only
1 tbsp roughly chopped parsley
In a sauté pan or deep frying pan, melt the butter. Once melted, place the wild garlic and asparagus in the pan and simmer gently for a few minutes until the asparagus is tender but still with a little bite. Set aside.
Preheat the oven to 210C/190C Fan/Gas 6½. Heat the oil in a large ovenproof pan over a medium–high heat. Place the hake fillets, skin-side down, in the pan. Fry until coloured on both sides and place in the oven for 4 minutes.
In another frying pan, add the potted shrimps and warm gently. Add the cucumber and capers. Add a couple of tablespoons of the butter from the sauté pan and the lemon juice, to taste. Finish with the parsley.
Drain the asparagus and wild garlic and place on a serving plates. Add the hake fillets and spoon the shrimp mixture over the top of the fish. Garnish with wild garlic flowers and serve.
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