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Brown Butter Cornish Hake with 'Pressure-Cooked' Spring Soup

Succulent hake fillets brushed with nutty brown butter, served over a vibrant pressure-cooked vegetable and bacon spring soup.

Pressure CookerFishMain CourseHakeSpring Vegetables
Estimated Nutrition
Calories
2105.2
kcal / serving
4210.4 kcal total
Carbs
66.4g
per serving
132.8 g total
Fat
156.2g
per serving
312.4 g total
Protein
109.3g
per serving
218.6 g total
Cook Time
30
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
250
g
Butter
cubed, unsalted or salted
Fruits
1
piece
Lemon
zest and juice only
GrainsCereals
100
g
Spaghetti
dried, broken into bite-sized pieces
LegumesPulses
100
g
Broad Beans
Liquids
1
l
Stock
chicken or vegetable
Meat
300
g
Smoked Streaky Bacon
chopped
NutsSeeds
1
1
Sea Salt Flakes
for seasoning
3
clove
Garlic
finely grated
2
sprig
Rosemary
4
sprig
Thyme
1
handful
Basil
fresh
1
handful
Chives
fresh
1
1
White Pepper
freshly ground
OilsFats
3
tbsp
Extra Virgin Olive Oil
plus extra to serve
Seafood
4
piece
Hake Fillets
150g-200g each, skin on
Vegetables
1
head
Fennel
chopped into 1cm cubes
1
piece
Onion
medium, finely chopped
2
stick
Celery
peeled and chopped into 1cm cubes
4
piece
Plum Tomatoes
ripe, on the vine
6
spear
Asparagus
woody ends removed, peeled
1
bunch
Spring Onions
finely sliced
100
g
Peas
fresh, podded
6
piece
Courgettes
baby, thinly sliced
100
g
Green Beans
finely chopped
0.5
bunch
Radish
cut into quarters

Method

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