Paul Ainsworth’s 15 minute fish supper
Paul will be showing us how to whip up a mouth-watering dish using hake, a delicious and sustainable fish. He'll be pairing it with a rich and nutty brown butter dressing that will take your taste buds on a culinary adventure.
Get ready to indulge in the perfectly flaky and tender hake, and the rich, buttery sauce that makes this dish unforgettable. So, put on your apron and grab your skillet, because this recipe is not to be missed!
Paul’s hake with a brown butter dressing
200g caramelised brown butter (you will need 250g unsalted butter for this)
60g torn sourdough or focaccia bread
2 x 180 - 200g portions hake, or any other white fish
10ml olive oil
25g diced shallot
1 garlic clove, grated finely
20g lemon juice
Finely grated zest of half a lemon
Finely grated zest of half a lime
15g Cornish seaweed, chopped
30g cucumber, diced
5g chopped fresh chives
5g chopped fresh parsley
Sea salt and pepper for seasoning
1. Place the 250g of unsalted butter into a sauce pan and place over a medium to high heat, cook the butter until it starts to turn a golden brown colour whilst whisking occasionally. Remove from the heat and strain through a fine sieve until needed.
2. Take the torn bread, toss in a little olive oil and season with sea salt. Place onto a chargrill, over a high heat and keep turning to achieve a rustic charred crouton. Set aside for finishing the dish.
3. Place the hake portions onto a tray and drizzle the olive oil over the top. Season the fish on the top and bottom.
4. Place into a preheated oven 180c and bake for 4-5 minutes until the core The temperature of the fish reaches 43-46C. Remove the fish from the oven and peel the skin off the fish.
5. Whilst the fish is baking add the brown butter to a saucepan and heat over a medium heat. Add the shallots and garlic and cook for 2 minutes until soft.
6. Now add the lemon juice, both zests and chopped seaweed. Mix well then add the samphire and cucumber followed by the chopped herbs.
7. Check the seasoning and add salt and pepper if needed. The dressing is now ready.
8. Place the fish on the plate and dress the butter sauce all over and around the fish and finish with the torn croutons and fresh lemon and lime zest.