Lightly Cured Hake on Black Kale with Clam, Caper and Butter Sauce

Lightly spiced cured hake served over sautéed cavolo nero with a rich cream, butter, and clam pan sauce.

Dinner Fish Seafood High Protein Low Carb

Estimated Nutrition

Calories

713.6

kcal / serving

2854.2 kcal total

Carbs

8.6g

per serving

34.2 g total

Fat

59.6g

per serving

238.4 g total

Protein

35.7g

per serving

142.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

12.5

Sugar

Castor or granulated

CondimentsSauces

tbsp

Capers

Baby capers

Dairy

For frying fish

200

For the sauce

For the kale

Fruits

piece

Lemon

Juice only

Liquids

175

White Wine

Dry

NutsSeeds

Salt

For curing

Curry Powder

tbsp

Chives

Chopped

pinch

Nutmeg

Grated

pinch

Salt

For seasoning

OilsFats

Rapeseed Oil

Seafood

piece

Hake

Steaks, 150-200g each

piece

Clams

Fresh, washed

Vegetables

head

Black Kale

Cavolo nero

Method

Mix sugar, salt, and curry powder, ruby over fish, rest for 5 minutes, rinse, and dry.

Steam clams in a lidded pan with white wine for 3 minutes until open.

Strain the clam liquor through muslin and set clams aside.

Simmer liquor with cream to reduce by two-thirds, then whisk in butter, lemon, capers, and chives.

Blanch kale leaves in boiling water, drain, then sauté in butter with nutmeg and salt.

Fry hake in oil and butter skin-side down until brown, flip to seal, then finish skin-side down.

Plate kale and fish, remove clams from shells, and pour sauce and clams over the dish.