food, Recipes

Rosemary hake with citrus butter

Toby Murphy



Ingredients

For the cauliflower puree

1 cauliflower head

250ml cream

¼t vanilla paste

salt

For the butter

150g butter, room temperature

1T orange zest

1T orange juice

salt and black pepper

1t rosemary leaves

12–15 rosemary flowers

For the fish

4 fillets of fresh hake

olive oil, for frying

for the fennel

1 fennel head

butter

To serve

4 nasturtium leaves

rosemary flowers

fennel flowers

Method

To prepare the cauliflower, chop it up and add it to a pot with the cream. Close the lid and cook it on a low heat. After 15 minutes add the vanilla paste and cook for a further 10 minutes with the lid on. When the cauliflower is soft blend the mixture with a hand blender and season with salt.

To prepare the butter, place it in a bowl with the orange zest and juice and season with salt and black pepper. Chop the rosemary leaves and flowers, add this
to the butter, and mix well.

To prepare the fish, fry the hake, flesh side down, in a pan in the oil. Make sure the fillets are golden brown before turning them. Once turned, thickly spread the rosemary butter on top of each fillet and turn down the heat to very low. The butter will slowly melt off the top leaving a thin layer of the herbs on top of the fish.

To prepare the fennel, cut off the ends and slice the bulb lengthways into thin slices. Fry the slices in butter on a medium heat until they have browned.

To serve, heat the cauliflower purée and place it artfully on a plate. Add a nasturtium leaf and slices of the fennel bulb. Top with the fish and garnish with fresh rosemary and fennel flowers. SERVES 4

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Originally published HL September 2015