zoom Tom Brown's Roast hake with chicken butter sauce and crushed new potatoes
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    Tom Brown's Roast hake with chicken butter sauce and crushed new potatoes

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    • Tom Brown's Roast hake with chicken butter sauce and crushed new potatoes

    Tom Brown's Roast hake with chicken butter sauce and crushed new potatoes

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4

    Ingredients

    400g new potatoes 
    250g unsalted butter, (225g chilled and diced)
    4 hake fillets (about 130g each)
    2 tbsp cold-pressed rapeseed oil
    1 tbsp olive oil
    150g baby leeks, finely chopped
    2 tbsp dry white wine
    100ml fresh chicken stock
    2 tbsp double cream
    squeeze lemon juice
    about 10g tarragon, finely chopped
    green beans, to serve

    Method

    1. Preheat the oven to 200˚C, gas mark 6. Put the potatoes in a saucepan. Cover with water then bring to the boil and reduce to a simmer. Cook for about 20 minutes. Once tender, drain and use a fork to crush the potatoes lightly. Stir through 25g butter and season.

    2. Meanwhile, drizzle the fish with the rapeseed oil, season with sea salt and put on a baking tray. Cook in the oven for 12 minutes, or until just cooked through. Leave to rest.

    3. To make the sauce, heat the olive oil in a frying pan and lightly sweat the leeks for 5 minutes. Add the wine, chicken stock and cream and cook until reduced by half (4-5 minutes). Slowly add in the diced butter, whisking with each addition until the sauce is thick and glossy. Stir in the lemon juice and tarragon; season. Serve the fish with the sauce, crushed new potatoes and some steamed green beans.

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    This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue

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