Roast hake with salsify, citrus and raddichio

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Roast hake with salsify, citrus and raddichio by Pascal Aussignac

This particular recipe is one you should try out, medium recipe that takes about 40 minutes to prepare. This stunning pan-roasted hake recipe from Julien Carlon of Cigalon is a delicate dish with perfectly balanced flavours. Grapefruits, blood orange and radicchio offer up some of the best flavours of winter, with sweet roasted salsify batons adding just the right amount of sweetness.

INGREDIENTS:

ROASTED HAKE WITH SALSIFY, CITRUS AND RADDICIO

4 hake fillets, (paves)

2 garlic cloves

1 sprig of thyme

1 knob of butter

1 dash of olive oil

salt

SALSIFY BATONS AND COULIS

800g of salsify root

1 lemon

1 garlic clove

1 spring of thyme

1 knob of butter

2 tablespoons of olive oil

salt

pepper

FENNEL AND CITRUS DRESSING

1 fennel

1/2 blood orange, juiced

1/2 pink grapefruits, juiced

1 garlic clove

2 tablespoons of olive oil

salt

pepper

CHARRED RADICCHIO

1 radicchio

TO SERVE

1/2 blood orange

1/2 pink grapefruits

4 kumquats

DIRECTION:

  1. To begin, squeeze the juice of half a lemon into a bowl of water. Peel the salsify and add each peeled baton to the water to prevent discolouration. Cut each salsify into 10cm long batons, keeping all the trimmings for the puree
  2. Melt a knob of butter in a pan and add the salsify batons, 1 clove of garlic and a little thyme. Season with salt and pepper, cover with a lid and cook for 0-15 minutes until al dente and golden, adding a little water if needed
  3. Place all of the salsify trimmings in a pan, cover with cold water and add the remaining lemon juice, 2 tablespoons of olive oil and some salt. Simmer for 15-20 minutes until tender
  4. Strain the blitz in a blender until smooth – it should have the consistency of double cream. Add a little of the cooking water if needed to loosen, and season with salt
  5. Using a mandoline, finely slice the funnel. Place in a pan and add the blood orange juice, grapefruits and garlic clove. Season with salt and pepper, simmer for 15 minutes then pass through a fine sieve, reserving the liquid. Whisk in the olive oil and set  aside
  6. Segment the remaining halves of the blood orange and grapefruits and finely slice the kumquat. Set aside ready to garnish the dish
  7. To cook the hake, place an ovenproof frying pan over a high heat and add a dash of olive oil. Season the fish all over with salt
  8. Place the hake in the pan skin-side down, cook for approximately 1 minute, then add the garlic cloves, thyme and butter. Finish cooking in the oven for 8-10 minutes
  9. Cut each radicchio into quaters, season with salt and pepper and drizzle with olive oil. Char cut-side down on a griddle pan until lightly blackened
  10. To serve, place 2 tablespoons of the salsify coulis in the centre of each plate and place the hake on top. Arrange the grilled radicchio, roasted salsify, citrus segments and kumquats neatly on the side, drizzle with the citrus and fennel dressing and serve
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