Spiced hake with artichoke cream and Brussels sprouts
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
This simple fish supper is given a spicy kick as the hake is seasoned in a curry coating.
Ingredients
For the spiced hake
- curry powder: 1 tsp mild curry powder mixed with 1 tsp salt
- hake: 2x200g/7oz hake fillets
- olive oil: 2 tbsp olive oil
- butter: knob of butter
- curry leaves: 3 fresh curry leaves
- lemon juice: squeeze lemon juice
- sea salt: sea salt
For the artichoke cream
- Jerusalem artichokes: 6 Jerusalem artichokes, peeled and sliced
- garlic: 1 garlic clove, crushed
- double cream: 50ml/2fl oz double cream
- butter: 25g/1oz butter
- milk: milk (optional), for thinning
For the Brussels sprouts
- olive oil: 2 tbsp olive oil
- Brussels sprouts: 6 Brussels sprouts, trimmed, peeled and leaves separated
- cumin: pinch cumin
- black pepper: salt and freshly ground black pepper
Method
To make the spiced hake, rub the hake fillets with the seasoned curry powder. Heat the oil in a frying pan and cook the fillets, flesh-side down, for 4–6 minutes. Flip over and add the butter and curry leaves. Baste in the butter and add the lemon juice. Keep warm.
Meanwhile, to make the artichoke cream, place the artichokes, garlic and cream in a saucepan and cook over a medium heat for 10 minutes, or until the artichokes are tender. Place the mixture in a food processor, add the butter and blitz to a cream. Add a little milk to thin if necessary.
To make the Brussels sprouts, heat the oil in a frying pan and sauté the sprout leaves and cumin together until the leaves are just wilted. Season with salt and pepper.
To serve, spoon the artichoke cream into two bowls, top with the hake and curry leaves and garnish with the sprout leaves. Serve immediately.
