Delicately flavoured pan-fried hake on a bed of creamy crushed cauliflower.
Fish with Oregano Butter & Cauliflower Purée
Calories 688 per portion
Fat 51g (28g sat) per portion
Ingredients
- Green beans 175g (6oz), trimmed
- Cauliflower half a head, broken into florets
- Double cream 4 tbsp
- Freshly grated nutmeg
- Hake (or cod) fillet, skin on
- 4 x 110g (4oz)
- Olive oil, for brushing
- Butter 25g (1oz)
- Oregano leaves 2 tbsp plus extra for garnish
- White wine vinegar 1-2 tsp
Instructions
- Half fill a steamer base with water and bring to the boil. Add beans to the water and cauliflower to steamer basket. Cover and cook for 5 minutes. Drain and keep beans warm
- Add cream to steamer base with cauliflower, nutmeg and seasoning. Bring to the boil and roughly crush with a fork.
- Put a non-stick frying pan on a high heat. Brush fish with oil and cook, skin-side down for 4 minutes. Turn and cook for about 2 minutes more until cooked through. Keep warm.
- Add butter and oregano to pan and let it brown. Remove from heat and add vinegar.
- Pour butter over fish and serve on cauliflower with beans. Garnish with oregano leaves.
Recipe taken from Dairy Diary 2018