Ingredients
Serves 4
- 600g Hake fillets
- 75g Flour, plain
- 1 Lemon
- 40g Butter
- Drizzle of olive oil
- Black pepper
For the savoury butter:
- 150g Butter, softened
- 1 Clove of garlic, chopped
- 12 Capers
- Pinch fresh dill
- 12 Leaves fresh basil
- 4 Drops Worcestershire sauce
- Drizzle of rapeseed oil
- Zest of half a lemon
Method
- For the savoury butter place the capers, dill, garlic, a few twist of pepper into a blender and blitz.
- Add the softened butter and the zest of a lemon. Add a few drops of Worcestershire Sauce and give a final quick blitz. Chop the basil leaves and sprinkle on a sheet of greaseproof.
- Place the butter on the sheet of greaseproof and roll into a cylinder shape.
- Refrigerate for an hour to allow the butter go firm. For the hake, Heat a non stick frying pan and add a drizzle of oil. Season the flour with pepper.
- Pat the Hake Fillets in the flour and place each fillet in the pan skin side down. Fry for 3 minutes on medium heat.
- Add the 40g of butter and tilt the pan and spoon the melted butter over the hake. Turn over the hake and spoon the butter over each piece and cook for further 3 minutes. Add a drizzle of freshly squeezed lemon juice.
- Depending on the thickness of the fish most average-size portions should be cooked now. Turn off the heat. Place the hake on a warm plate and cut thin slices of the savoury butter and place on top of the fish. Three think slices is ideal and the butter will melt with the heat of the hake.
Serve immediately
Brian's Tips: Try adding chopped anchovies to the butter. Butter will keep for 3 weeks wrapped in cling filming placed in the fridge.
