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Hake, Prawn, Alexander Root, Sweet Cicely, Sea Beet

I felt inspired to try out a new technique (my first beurre blanc), after chef Josh Whitehouse posted me a picture of one of his dishes. It sat very well with this dish and the choice of ingredients. This dish requires some knowledge and co-ordination of timings but nothing too stressful and the whole dish can be made in 20 minutes.

Alexander root
Sea Beet

Buerre blanc: 
White Wine
White Wine Vinegar
Sweet Cicely

1) Wash, peel & cube the alexander root. Place in a pan with boiling waer and simmer until al dente (approx 5/6 mins). Drain and put in a hot oiled oven dish, cover with honey, salt, pepper and cook at 180 degrees until golden brown and soft in the centre.

2) Oil the hake skin and season with sea salt/pepper, place in non-stick pan and cook on a medium heat, skin side down until skin is crispy and fish is partially cooked - you should be able to tell from looking at the colour of the fish as to how deep in the flesh is cooked, when satisfied, pop a good chunk of butter in the pan and turn the fish over to cook through (this whole process should take approx 10 mins depending on thickness of fish).

3) While fish is cooking, butterfly the prawns and quickly flash fry in plenty butter as soon as the hake has finished cooking and is resting for a couple of minutes - add a finely chopped clove of garlic to the prawns if you desire.

4) While fish is cooking make the beurre blanc: Place the shallot, white wine, white vinegar & SC stems/foliage in a pan and reduce liquid volume gently to one quarter its original volume, then add the butter and whisk vigorously until consistency required is reached - after making this I think it worthwhile to juice some fresh SC stems and add some of the juice at time of adding butter.

5) I also blanched the mini sea beet leaves in boiling water for 1 minute before serving. You can use them raw also. I added a stem/leaf of Wall Penny-wort as a garnish


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