Mourne Fishbox Pan Seared Hake, Heritage Apple Balsamic & Wild Garlic Sauce
Ingredients
4 x 180g hake fillets, skin on and scaled
60g butter
120ml cream
25ml Irish Heritage Apple White Condiment (or you could use Original White Condiment for this one!)
15g wild garlic, chopped
1 shallot, peeled and finely chopped
Sunflower oil
Sea salt and freshly milled pepper
Method
- Pat the fish dry with kitchen paper and then season the flesh side generously.
- To make the sauce melt 15g of the butter in a small saucepan and then add the prepared shallots and sweat gently until softened.
- Turn the heat up and add the White Condiment, cooking it quickly to evaporate then add the cream.
- Bring the sauce to the boil then add the chopped wild garlic and stir through. Add a further 20g of the butter, stir in well and keep the sauce warm.
- Heat a non-stick frying pan over a moderate heat.
- Brush the skin of the hake fillets with a little sunflower oil and place skin side down in the preheated pan for approximately 3-4 minutes .
- Cook until the skin is lightly coloured and starting to crisp.
- Turn the fish over and then toss in the remaining butter. It should foam up - use this to baste the fish for a further 2 minutes.
- Remove from the heat and keep in a warm place to rest for 5 minutes before serving.
We served this with Savoy Cabbage and bacon, and some mashed potatoes!
