Roast Had­dock or Hake with Red Pep­per Sauce

This is a su­per rich sauce with a sub­lime flavour, it makes any fish into a feast. The tech­nique for roast­ing fish is one we all need in our reper­toire – it’s re­ally quick and easy. Serve naked or with any sauce you fancy.

Irish Examiner - Weekend - - Food -

Serves 4 - 6 as a main course

1½ lbs (675g) had­dock, hake or ling, care­fully trimmed of skin and mem­brane But­ter or ex­tra vir­gin olive oil Salt and freshly ground pep­per

Sauce

1 red pep­per 5ozs (150g) but­ter (prefer­ably un­salted) 8 fl ozs (250ml) cream

Gar­nish

Sprigs of flat pars­ley or chervil Cut the fish into 4oz or 6oz por­tions, re­frig­er­ate un­til needed.

Seed the red pep­per and dice the flesh into neat 1/8 inch (3mm) cubes. Sweat gen­tly in 1 tea­spoon­ful of but­ter in a small cov­ered pot on a low heat un­til soft (it’s re­ally easy to burn this so turn off the heat af­ter a few min­utes and it will con­tinue to cook in the pot).

Put the cream into a saucepan and gen­tly re­duce to about 3 ta­ble­spoons (4 scant Amer­i­can ta­ble­spoons) or un­til it is in dan­ger of burn­ing, then whisk in the but­ter bit by bit as though you were mak­ing a Hol­landaise sauce. Fi­nally stir in the diced red pep­per. Thin with a very lit­tle warm wa­ter if nec­es­sary and keep warm.

Pre­heat the oven to 250C/475F/reg­ulo 9.

Ar­range the skin­less fil­lets on a bak­ing tray, brush with melted but­ter or a lit­tle ex­tra vir­gin olive oil. Sea­son well with salt and freshly ground pep­per. Cook for 4 – 6 min­utes de­pend­ing on the thick­ness.

To serve

Ar­range the fish on warm in­di­vid­ual plates. Coat each piece with the red pep­per sauce. Gar­nish with sprigs of flat pars­ley or chervil and serve im­me­di­ately.

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