- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 15 minutes
- Effort: easy
- 2 salsify, stalks, washed, peeled and cut into batons
- 4 x 250 g hake fillets, on the bone
- olive oil, for frying
- 2 bunches cavolo nero, stalks removed
For the horseradish cream
- knob butter
- 1/4 white onions
- 1/2 clove garlic, crushed
- 75 ml dry white wine, or to taste
- 100 ml chicken stock
- 250 ml double cream
- 40 g freshly grated horseradish
1. For the fish: preheat the oven to 200C/180C fan/gas 6. Season the fish with salt and pepper. Heat a little olive oil in a frying pan and fry the fish for 3-4 minutes, until golden on both sides. Transfer to a baking dish and bake for 7-8 minutes, or until cooked through.
2. Bring a saucepan of salted water to the boil and cook the salsify until tender. Drain and set aside.
3. For the sauce: heat a knob of butter in a heavy-based saucepan and sweat the onion and garlic until soft but not browned.
4. Add the wine and reduce by half. Add the stock and reduce by half again. Pour in the cream and bring to the boil.
5. Remove the saucepan from the heat, strain if desired, and stir in the horseradish. Season with sea salt and freshly grated black pepper and keep warm.
6. Bring a large saucepan of salted water to the boil, add the cavolo nero and blanch for 2-3 minutes until just tender. Drain well.
7. To serve, arrange some salsify and cavolo nero on each plate, top with a fish fillet, then spoon over the warm sauce.
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