- Allergen
Cooking Instructions Roast the vegetables: Preheat the oven to 190°C (170°C fan). Arrange the potatoes and cauliflower on one baking tray and the cabbage on a separate tray. Season to taste and roast for 20–25 minutes, until golden and lightly charred. Poach the hake: After the vegetables have been cooking for around 15 minutes, bring a large pan of water to a gentle rolling simmer. Add the unopened pouch of hake and poach for 6–7 minutes. Prepare the butter sauce: Carefully remove the pouch using tongs and open it, pouring the cooking liquor into a small saucepan. Bring to a gentle simmer, then whisk in the butter until emulsified. Add the shimeji mushrooms and simmer briefly. Finish the fish: Add the hake fillets to the sauce and gently baste for 1 minute, until heated through. Plate and serve: Divide the hake between two warm plates and spoon over the butter sauce and mushrooms. Arrange the roasted cabbage alongside and finish with the lemon sourdough crumb. Serve the roasted potatoes and cauliflower on the side, reserving a few cauliflower florets to garnish the fish. Enjoy your restaurant-quality supper at home! ENSURE FOOD IS PIPING HOT THROUGHOUT
Keep refrigerated and use within 2 days
Product Info
- Allergen
Cooking
Cooking Instructions Roast the vegetables: Preheat the oven to 190°C (170°C fan). Arrange the potatoes and cauliflower on one baking tray and the cabbage on a separate tray. Season to taste and roast for 20–25 minutes, until golden and lightly charred. Poach the hake: After the vegetables have been cooking for around 15 minutes, bring a large pan of water to a gentle rolling simmer. Add the unopened pouch of hake and poach for 6–7 minutes. Prepare the butter sauce: Carefully remove the pouch using tongs and open it, pouring the cooking liquor into a small saucepan. Bring to a gentle simmer, then whisk in the butter until emulsified. Add the shimeji mushrooms and simmer briefly. Finish the fish: Add the hake fillets to the sauce and gently baste for 1 minute, until heated through. Plate and serve: Divide the hake between two warm plates and spoon over the butter sauce and mushrooms. Arrange the roasted cabbage alongside and finish with the lemon sourdough crumb. Serve the roasted potatoes and cauliflower on the side, reserving a few cauliflower florets to garnish the fish. Enjoy your restaurant-quality supper at home! ENSURE FOOD IS PIPING HOT THROUGHOUT
Storage
Keep refrigerated and use within 2 days
