A Fresh, Seasonal Dish Showcasing Scottish Asparagus
This delicious recipe pairs a perfectly pan-fried hake fillet with tender Scottish asparagus, crispy roasted potatoes, and a rich butter emulsion. It’s a simple yet elegant dish that’s ideal for spring and summer dining.
Ingredients:
1 hake fillet (around 250g, skin on)
1 bunch Scottish asparagus
2–3 medium potatoes
30ml water
75g butter (cut into small cubes)
1 lemon
Finely chopped parsley
Salt and oil for cooking
Method:
1. Prep the Potatoes
- Preheat your oven to 200°C (fan).
- Slice the potatoes into 1cm rounds. Place in a pot of cold water, bring to a boil, and cook for 3 minutes. Drain and let dry.
- Heat a baking tray with oil in the oven. Once hot, add the potato slices and roast for 20 minutes, flipping halfway through for even crispness.
2. Prepare the Scottish Asparagus
- Trim off the woody ends of the Scottish asparagus and slice them at an angle. Save the slices.
- Later, you’ll sauté the asparagus gently with oil and finish with the slices in the final 2 minutes for texture and flavor.
3. Make the Butter Emulsion
- In a saucepan, add 30ml of water and ¾ of the butter. Heat gently until melted (but not boiling). Add a pinch of salt.
- Remove from the heat and blend in the remaining cold butter cubes gradually to form a smooth emulsion.
- Finish with chopped parsley and a squeeze of lemon juice. Keep warm.
4. Cook the Asparagus
- After flipping the potatoes, heat a pan with a little oil on low heat.
- Lay the Scottish asparagus in a single layer, cover with a lid, and sauté for 10 minutes, adding the reserved slices in the final 2 minutes.
5. Pan-Fry the Hake Fillet
- Score the skin of the hake fillet to prevent curling.
- Heat a frying pan over medium-high heat with a little oil.
- Place the hake fillet skin-side down and cook for around 5 minutes until golden and 80% cooked through.
- Flip the fillet, add a little butter, and fry for 1 more minute. Remove from the pan and let rest for 2 minutes.
