A lovely meal perfect for a dinner party.
Ingredients
- Fish, 230 g per person skinned and boned (ask fishmonger to skin and bone)
- Potatoes
- Salt
- Milk
- Butter
- 1 spring onion
Lemon Butter Sauce:
- 275 ml cream
- 80 g butter
- Juice of 1 lemon
- Salt and white pepper
Method
- Maris Pipers are great for mashed potatoes but any potatoes will do.
- Once boiled, it is essential to drain all the water from the pot and then allow the potatoes to dry off.
- Throw in four pieces of butter and heat through.
- Chop the spring onion into small pieces and add to the pot. Heat through for about two minutes, put in a pinch of sea salt and add to your potatoes.
- Mash thoroughly, adding some butter to your own taste.
Cooking the Fish:
- Put some water into a pot or deep pan. Add some salt and some parsley - just break it, don't chop it. Then add a quarter of a lemon squeezed into the water.
- Leave the lemon piece in there as it will add even more flavour.
- Place on the hob and heat until boiling. Turn down to a simmer and gently add your fish.
- Bring to the boil again and then make sure you turn down the heat so that the fish just simmers for about 8/10 minutes.
- To check if it's done, just lift out with a slotted spoon and press with your finger. It should be firm to the touch.
Lemon Butter Sauce:
- Place all the ingredients into a small saucepan and bring to the boil. Cook over a moderately high heat until it reduces to a thick sauce - about a minute should do it.
- Place the mash on the plate, sit the hake on top and pour the lemon butter sauce over the top.
- Add a sprig of parsley as a garnish.
