Hake with Summer Vegetable Ragout and Lemon Sabayon by Staurt Ralston of Aizle in Edinburgh

Hake is milder than cod and has a delicate flavour but when paired with fresh vibrant green vegetables this dish is perfectly balanced. The luxurious velvety lemon sabayon sauce enriches the fresh summer flavours making this recipe a great light summers dish.

Ingredients: Serves 1

Hake:

1 x 100g piece of Hake (skinned and pin boned)

100g Sea Salt

100g Sugar

olive oil

butter

1 wedge of lemon

Sauce Vert:

4 tbsp chopped Parsley

4 tbsp chopped mint

4 tbsp chopped spinach

½ clove garlic

75ml olive oil

salt

Ragout:

1 tsp of fresh peas

1 tsp chopped asparagus

1 tsp diced green courgette

1 tsp shelled broad beans

1 tsp butter

1 tbsp Sauce vert

Lemon Sabayon:

1 tbsp Double cream

4 large egg yolks

3 tbsp fresh lemon juice

Method:

1.  For the sauce vert, add all the herbs to boiling water for 30 secs. Immediately drain and place into some iced water.

2.  Squeeze dry the herbs and blend with all the other ingredients to make a green puree.

3.  To make the ragout, mix everything together and bring up to a med-high heat in a small sauce pot. Adjust seasoning with salt and lemon juice.

4.  To make the lemon sabayon whisk the cream until soft peaks form.

5.  Place yolks, lemon juice and a pinch of salt in a medium heatproof bowl (set over a pan of simmering water).

6.  Whisk constantly, occasionally removing the bowl from the pan to prevent the mixture from getting too hot and curdling. Mix for 2-3 mins until the mixture has thickened. The eggs should form a ribbon with a whisk. Then remove from heat.

7.  Gently fold in whipped cream.

8.  Season the hake with all the salt and sugar and place on a tray in the fridge for 20 mins.

9.  Once 20 mins has passed wash the salt and sugar off, dry and get ready to pan sear.

10. Heat a pan with a little olive oil, and place the fish in the pan and begin to sear.

11. Sear for 3 mins on a mid-heat, turn over and add 1 tbsp butter. Baste the fish for another 3 mins then finish with 2-3 drops of lemon juice.

12. To serve, assemble all the parts on a plate and enjoy.

In association with Taste Communications.

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