Pan Fried Hake with a Lemon and Caper Cream Sauce
This dish is truly delightful. The first time I tried it, it felt like receiving a warm hug from a long lost family member and I couldn’t stop eating it.
It is truly delicious and creamy but also light and fresh. It is a magnificent dish and I know anyone who makes it will fall in love. We use super fresh ingredients and even add cucumber to the sauce. It sounds odd but it makes an incredibly fresh and light creamy sauce that perfectly complements the delicate hake.
- 4 x Hake Fillets Skin-On
- 15g Salted Butter
- 15ml Olive Oil
- Salt and Black Pepper to taste
For the Sauce
- 2 x Banana Shallots – diced
- 2 x large potatoes – cooked and diced in 2cm cubes
- 100g cucumber – skinned and diced
- 2 tbsp capers
- 30g salted butter
- 100ml Double Cream
- 50ml White Wine
- 1 Lemon freshly squeezed
- Salt and black pepper to taste
Cooking Instructions - For the Sauce
- 1. Heat a medium sauce pan over a medium heat. Add the salted butter and sauté the diced shallots for 3-4 minutes until translucent and soft.
- 2. Add the white wine to the pan and reduce by half. When reduced, add the cream and lemon juice and simmer for 3-4 minutes.
- 3. Add the capers, potato and diced cucumber and season to taste. Set aside to reheat when needed.
Cooking Instructions - For the Hake
- 4. Add the oil to a non-stick frying pan over a medium-high heat. Season the hake with salt and pepper and add to the pan skin side down. The trick to crispy skin is cooking the fish through the skin and only turning at the last moment to brown the flesh side.
- 5. When the skin is golden and crisps, usually after 4-5 minutes of cooking, reduce the heat to a medium, add the butter and carefully flip to cook the flesh side. Baste the portions with the butter as they cook and continue to do this until they have cooked to your liking. This usually take around 2-3 minutes.
- 6. Serve immediately. Add the sauce to a dish and place the cooked fish onto. Serve with green vegetable of your liking.