Fillet of Hake, Roast Beets & Pea Dressing
Serves: 4
Ingredients
- 200g beetroot, peeled, quartered
- 1 tsp chopped fresh thyme
- 4 tbsp olive oil
- 8 shallots, peeled, halved
- 2 tbsp runny honey
- 1 clove garlic, chopped
- 4 x 200g hake fillets, skin on
- juice and zest of 1 lemon
- 1 clove garlic, chopped finely
- 10 new potatoes, boiled, cooled then sliced in half and griddled
- Pea dressing
- 200g fresh peas, podded, blanched
- 4 tbsp white wine vinegar
- 300ml olive oil
- few leaves fresh spinach
- pinch sugar
- salt and black pepper
Method
- Pre-heat the oven to 180C/Gas 4.
- Take 2 A4 sheets of tin foil. On one sheet place the beetroot with the thyme and 2 tbsps olive oil. On the other piece place the shallots and 1 tbsp olive oil, honey and garlic. Pinch both sheets to form two parcels and roast for 30 mins.
- Take another piece of foil, pour on 1 tbsp olive oil and the fish on top. Pour the lemon zest and juice over and then a scattering of garlic. Pinch to form a parcel. Once the beets and shallots are cooled roast off the hake parcel for 6 mins.
- While the hake is cooking, make the pea dressing by blending the peas with the vinegar, oil, spinach, sugar, salt and pepper.
- Serve with the potatoes.
