HAKE WITH GRENOBLOISE SAUCE AND POTATO PURÉE
‘This delicious dish is cooked in homes all over France. Originating from Grenoble, the piquant sauce is flavoured with brown butter, capers, parsley and lemon. If you like, replace the hake with pollock or Atlantic cod,’ says Raymond
Celebrated French chef Raymond Blanc’s book, Le Manoir aux Quat’saisons, is a personal tour of his famed establishment through the four seasons, sharing recipes from both his restaurant and his cookery courses. In this part autobiography, part cookbook, Raymond demonstrates his Michelin-starred techniques and details how to make some of the most intricate dishes he produces for his restaurant, to help you cook like a pro.
Hands-on time 25min. Cooking time about 45min. Serves 4
4 hake fillets (each 175g/6oz and 3cm/1¼in thick), skin on 40g (1½oz) unsalted butter FOR THE POTATO PURÉE 1kg (2lb 3½oz) floury potatoes, peeled and chopped to an even size 175-200ml (6-7fl oz) hot whole milk 75g (3oz) unsalted butter, melted FOR THE SAUCE 50ml (2fl oz) chicken stock (or water) Juice ½ lemon 2tbsp capers, drained and rinsed 1 shallot, finely chopped Large handful fresh parsley, finely chopped Croutons, optional, to serve 1 Preheat oven to 180°C (160°C fan) mark 4. For the potato purée, put the potatoes into a large pan and cover with cold water. Bring to the boil, then lower the heat and simmer gently for 25-30min until they’re cooked right through. 2 Drain potatoes in a colander and leave to steam for 2-3min. Working a little at a time, press the potatoes through a fine sieve or ricer back into the pan. Using a wooden spoon, gradually mix in the hot milk, followed by the melted butter and some seasoning. If the purée is too firm, add a little more milk until the texture is fluffy, forms firm peaks and melts in your mouth. Keep warm. 3 Pat the hake fillets dry, score the skin with a sharp knife and season the flesh. 4 Melt the butter in a large ovenproof frying pan over medium heat until it starts to foam. Add the hake fillets skin side down and cook for 5-6min to achieve a crisp and golden skin. Using a fish slice, carefully turn fillets over and cook for 1min. Transfer the pan to the oven and cook for a further 4min. Gently lift the hake fillets on to a warmed plate. 5 To make the sauce, put the pan back over a high heat and add the stock or water. Add the lemon juice, capers, shallot and parsley and bring back to a simmer. Check the seasoning. 6 Serve potato purée topped with the hake and the sauce. Scatter over the croutons, if using, and serve immediately. PER SERVING (without croutons) 610cals, 39g protein, 30g fat (17g saturates), 44g carbs (4g total sugars), 5g fibre