Steamed Cornish Hake with Spring Vegetables and Prosecco Sauce – Lee Skeet

Recipe Lee Skeet

Steamed Cornish Hake with Spring Vegetables and Prosecco Sauce – Lee Skeet

We are excited to share this recipe for you to try, simply because we are excited by Lee’s cooking. You can’t fail to be impressed by the cooking at his ‘Bones’ supper clubs, where you’re struck with his love of Cornish seafood and a succession of dishes which are never fussy but cleverly foreground flavour and texture. 

Here then is one of the standout dishes on Lee’s menus: have a go at this at home, let us know how you get on and then make sure you book a place at Lee’s supper clubs, where he cooks for just one reservation per night. Reservations for December are now open – https://bones-entertainment.com/collections/supper-club-reservations

 

Steamed Cornish Hake With Spring Vegetables and Prosecco sauce

This is an extremely simple dish, which relies on the quality of produce and a delicate touch in the cooking. Hake is very underrated, and with careful sourcing- I recommend Celtic Fish and Game in St Ives- it can rival any other fish. 

I struggle writing recipes as 90% of cooking is done by senses and judgement: every piece of fish is different every time, as is every courgette. But hopefully this will give you a good start on this simple but tasty dish.

Lee

Ingredients

  • Whole hake 1-2kg
  • 1 large courgette
  • 1 small courgette
  • 2x Granny Smith apples
  • 100g Petit pois 
  • 1 jar of keta (salmon eggs)
  • 250ml Prosecco 
  • 1 block unsalted butter
  • Bunch chervil
  • Peashoots to garnish

To prepare the hake

  • Carefully fillet and skin the fish. Debone, and separate the loin from belly. Portion into pieces roughly 180g. Recipe Lee Skeet
  • Using a mandoline, slice the small courgette thinly crossways to give yourself lots of thin discs. 
  • Overlap these with each other on a sheet of greaseproof paper in the pattern of fish scales, until they cover a slightly larger area than the size of your fish portion. 
  • Lay the fish skin side down (make sure skin has already been removed!) and turn over onto another piece of greaseproof paper. Brush the courgette with olive oil and sprinkle with Cornish salt. 
  • Preheat the oven to 120 degrees.

For the garnish

  • Using a Parisian scoop, cut balls from a courgette, leaving the skin on, roughly 30g per person. Mix these with the same amount of petits pois. Using the Parisian, cut the same amount of balls from a Granny Smith apple, and keep separate.Recipe Lee Skeet

For the Prosecco sauce 

  • In a small saucepan reduce the Prosecco to 1/4 of its original volume. Once reduced, keep at a heat where it’s steaming, but not boiling. 
  • Piece by piece, whisk in the butter, emulsifying before adding the next piece. Once it’s all emulsified and thickened, remove from the heat, season with salt flakes and add chopped chervil. 
  • (Note: It’s very important to keep this off the heat but warm so it remains stable.)

To finish

  • Slowly bake the hake until 45 degrees in the centre, around 10-15mins. 
  • While the hake is in the oven, heat a little butter in a pan: when the butter is bubbling add the courgette and petits pois. 
  • Cook for about 3 mins until tender then add the Granny Smith balls. 
  • Add a couple of ladles of the Prosecco sauce and remove from the heat. 
  • Remove the hake, brush again with olive oil and season again 

To plate

  • In a medium bowl, place the hake portion in the centre and carefully spoon in a couple of ladles of the spring vegetables and sauce. Finish the plate with the salmon eggs and dressed pea shoots.

 

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