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Tom Brown's Roast hake with chicken butter sauce and crushed new potatoes
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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
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.
This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in March 2019.