Sautéed Hake and creamy Garden Vegetable
The vegetables and cream combined with pesto , basil for a classic fragrant or powerful wild garlic version, is a guaranteed to a delicious result!
Ingredients
- 2 tbsp. olive oil
- 4 portions hake or other fish
- 4 shallots halved
- 8 asparagus halved
- 8 baby potatoes cooked, peeled and cubed
- 250 ml cream
- 100 ml white wine optional
- 1 lemon juiced
- 2 tbsp. wild garlic pesto
- 40 g spinach or rocket leaves
- Salt and pepper
Instructions
- In a large sauté pan, over high heat, drizzle some olive oil and butter.
- Add the fish and sear for 2 minutes until lightly coloured.
- Next add the shallots, asparagus and potatoes and sear for a further 3 minutes until caramelised.
- Flip the fish portion is desired and stir once or twice to ensure the asparagus are coloured on all sides as well as the shallots.
- Pour the white wine if using and the cream. Cover with a lid and continue cooking for 2 -3 minutes until the fish is fully cooked. Mine was very quick just 60 seconds or so.
- Remove from the heat and add 2 tbsp. wild garlic pesto and a drizzle of lemon juice.
- Check the seasoning.
- Swirl to combine the flavours.
- Just before serving if desired toss in some extra spinach or rocket to wilt.
- Serve the fish with the vegetable and the sauce.
