Hake with Pumpkin
Fishboxer
Fishbox HQ from
Muir of Ord
This recipe requires quite a bit of effort but the end result is definitely worth the extra work. Why not impress your friends?
Ingredients
- 2 x 150g hake fillets (skin on)
- 2 x 150g hake fillets (skinned)
- 450g pumpkin (half thinly sliced, half diced)
- 1 shallot (finely chopped)
- 3 tbsp butter
- 60ml dry white wine
- 80ml vegetable stock
- 1 tsp cornflour (mixed with some cold water)
- 1/2 tsp white wine vinegar
- 1/2 tsp runny honey
- 2 tbsp double cream
- 5g fresh parsley
- 5g fresh chives, chopped
- 1/4 lemon (juiced)
- 100g veal brawn
- 1 slice of bread toast (halved lengthwise and horizontally)
- 2 tbsp olive oil
- 8 lettuce leaves
- Salt and pepper (to taste)
Method
- Roughly dice the skinned hake fillets.
- Place the hake fillets with skin on into a container with a lid and freeze for approximately 30 minutes.
- Toast the bread, remove the crusts and cut in half.
- Puree the diced fish with the cream, parsley and chives and season with salt, pepper and a dash of lemon juice.
- Remove the hake fillets from the freezer and brush the skinless side with the hake, cream and herb mixture.
- Thinly slice the veal brawn and top the hake fillets until they are covered.
- Brush more of the hake, cream and herb mixture on top.
- Place half a slice of toast of top of each hake fillet.
- Thinly slice half of the pumpkin and dice the other half.
- Cut flower shapes out of the pumpkin slices.
- Finely chop the shallot and fry in a pan with 1 tbsp butter until soft.
- Add the pumpkin flowers and cubes to the pan and fry for 2 minutes.
- Add the wine and stock to the pan and simmer on a medium heat for approximately 8 minutes.
- Add the cornflour mixture whilst stirring to thicken the sauce.
- Season the sauce to taste with salt, pepper, vinegar and honey.
- Heat the oil in a frying pan and fry the hake fillets on the toasted side for approximately 2 minutes, until golden brown.
- Season the other side with salt and pepper.
- Turn the fish over and reduce the heat.
- Add the remaining butter to the pan and steep the fish for 3-4 minutes.
- Blanche four lettuce leaves in boiling salt water for approximately 1 minute.
- Remove the lettuce leaves from the water, quench with cold water, pat dry and cut into squares.
- Remove the hard ribs from the remaining lettuce leaves and cut into thin strips.
- Arrange the lettuce squares on plate, add the lettuce strips and arrange one fish fillet on top with the bread facing upwards.
- Arrange the pumpkin decoratively around the edge and serve immediately.
