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Hake with Button Mushrooms and Vinegar

Meaty hake served with a rich mushroom purée, buttery braised celery root, and a sweet malt vinegar butter sauce.

DinnerSeafoodHigh ProteinMushroomsHake
Estimated Nutrition
Calories
1294.2
kcal / serving
2588.4 kcal total
Carbs
32.6g
per serving
65.2 g total
Fat
109.2g
per serving
218.4 g total
Protein
51.3g
per serving
102.6 g total
Cook Time
45
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Demerara Sugar
CondimentsSauces
1
splash
Malt Vinegar
Dairy
50
g
Butter
for hake and sauce
25
g
Butter
for purée
150
ml
Double Cream
1
tbsp
Greek Yoghurt
75
g
Butter
for celery
GrainsCereals
4
tbsp
Plain Flour
for dusting
Liquids
75
ml
Dry Sherry
NutsSeeds
1
pinch
Sea Salt Flakes
1
tbsp
Thyme
fresh leaves
1
clove
Garlic
grated
1
pinch
Salt
0.5
tsp
Thyme
fresh leaves
30
g
Hazelnuts
toasted
OilsFats
1
tbsp
Vegetable Oil
Seafood
2
slice
Hake
200g each, cut through the bone or thick fillets
Vegetables
2
tbsp
Celery Leaves
chopped, plus extra for garnish
1
piece
Onion
diced
300
g
Button Mushrooms
sliced
20
g
Dried Mushrooms
1
piece
Celery Root
end of a bunch, trimmed and halved

Method

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