Seafood » Lemon & Parsley-Crusted Hake
A winning dish from Chef Steven Brand from Upstairs on the Square. A simple lean fillet of hake is made both flavorful and vibrant by an herb crust with citrus and Dijon mustard. Accompanied by smashed potatoes and sauteed beet tops and you'll never think of hake as a simple piece of fish again.
Ingredients
Lemon & Parsley Crust
- ½ loaf brioche bread
- 1 cup softened butter
- zest of 4 small lemons (2-3 larger ones), preferably organic
- 1 bunch of fresh parsley (2-3 oz), washed and dried
Tomato Confit
- 4 Roma tomatoes, skins removed, seeds scooped out, halved or quartered
- Olive oil, enough to generously drizzle over tomatoes
Champagne Beurre Blanc Sauce
- 1 cup dry white wine
- 1 whole shallot, peeled
- ¼ cup Champagne vinegar
- 1 cup heavy cream
- 1 tbsp grainy Dijon mustard
- pinch of salt
- pinch of cayenne pepper
- 1 tbsp butter
Hake Filet
- 5 oz piece of hake per serving
- kosher salt
- pinch of cayenne pepper
- 1 tbsp butter
- ¼ cup water
- 1 tbsp smooth Dijon mustard
- 2-3 slices of tomato confit
Olive Oil Smashed Potatoes
- 2-3 small potatoes (suggested: Yukon Gold)
- pinch of salt
- ⅔ cup olive oil
Beet Tops
- 4-6 beet tops per serving (or wintery greens of your choice, spinach etc)
- ½ tbsp butter
- pinch of salt
How-to
Tomato Confit
- Preheat oven to 250 degrees
- Place peeled, seeded and halved (or quartered) tomatoes, core side down, on a foil-lined baking sheet
- Drizzle with olive oil and roast at 250 degrees for about 1½ to 2 hours
Lemon & Parsley Crust
- Remove the crust from the brioche, break into chunks, put into a food processor and briefly pulse to a crumb-like texture
- Add 1 cup softened butter and lemon zest and blend in the food processor briefly to combine
- Add 2-3 oz (1 bunch) fresh parsley and blend/pulse to combine
- Turn out onto a piece of plastic wrap and cover with another sheet of plastic wrap
- Press with your hand to flatten a bit, then with a rolling pin, start from the middle and gently push out to the end on all sides until you've made a thin, even layer
- Freeze for 30 minutes
Champagne Beurre Blanc Sauce
- In a saucepan, combine 1 cup dry white wine, 1 whole shallot, peeled, ¼ cup Champagne vinegar and cook over medium heat to reduce for 5-7 minutes
- Add cream and heat to reduce for 3-4 minutes
- Remove from heat and add 1 tbsp grainy Dijon mustard, 1 tbsp butter, transfer to a smaller pan. Set aside and keep warm
Prepare the Potatoes
- Cook potatoes with peel on for 45 minutes to 1 hour
- Peel potatoes and smash them into the pan, do not mash like mashed potatoes, you have to smash them into larger chunks
- Transfer to a saute pan and add a pinch of salt and ⅔ cup olive oil and warm them up (they're already cooked)
Saute Beet Tops
- Saute beet tops (4-6 per serving) in ½ tbsp butter and a pinch of salt until wilted and half-cooked
Cook the Fish
- Preheat oven to 350 degrees
- Season a 5 oz fillet of hake both sides with kosher salt and cayenne pepper
- In a saute pan, add 1 tbsp butter and ¼ cup water
- Lightly brush 1 tbsp smooth Dijon mustard over the top of the fish
- Add about 3-4 slices of tomato confit
- Bake at 350 degrees for 10 minutes
- Remove plastic from chilled lemon & parsley crust and cut a piece to fit the fish and place on top of the fish
- Return fish to the oven just to melt the crust (2-3 minutes - but keep an eye on it; you're just looking for the crust to melt)
Plate
- Start with a layer of the beurre blanc sauce, top with olive oil potatoes, beet tops and the lemon and parsley-crusted hake
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