Mourne Fishbox Pan Seared Hake, Heritage Apple Balsamic & Wild Garlic Sauce
Ingredients for 4
4 x 180g Hake Fillets skin on and scaled
25ml Heritage Apple Balsamic (or you could use Original White Balsamic for this one!)
15g Wild Garlic chopped
1 Shallot peeled and finely chopped
Sea Salt and freshly milled Pepper
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 then add the vinegar cook 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 kept the sauce warm.
- Heat an non stick frying pan over a moderate heat.
- Brush the skin of the hake fillets with a little sunflower oil and the 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 butter it should foam up and 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.