Recipe of the Week
Seasonal Produce: Wild Garlic
I can’t take any credit at all for this recipe- but it is simply beautiful and one that deserves shouting about. The wild garlic sauce has a very subtle taste which works beautifully with the parsley and lemon zest creating a very refreshing supper that will undoubtedly leave you wanting more.
This would also work fantastically as a dinner party recipe – as you can prepare quite a bit of it in advance – plus it looks very inviting!
- 2 fillets of hake
- 4 eggs
- Flour for dusting
- 45g wild garlic
- 200g rapeseed oil
- 180g breadcrumbs
- 60g parsley
- Zest of 1 lemon
- 1 garlic clove
- 1tsp dijon mustard
- 2 tsp white wine vinegar
- 6 spears of asparagus
- 1 leek, cut into 2cm slices
- 150ml fish stock (vegetable or chicken will do alternatively)
Rinse the wild garlic and then blanch for 35 seconds in a pan of salted boiling water, then plunge into iced water. Once cooled, pat dry. Blend the wild garlic with the rapeseed oil to give a beautifully coloured oil. Set aside.
To make the mayonnaise, whisk three of the egg yolks, mustard and vinegar in a bowl until smooth. Add the wild garlic oil and boil very gently, whisking continuously, until the mixture has emulsified. To turn this into the sauce, add the stock and bring to the boil, whisking continuously until it thickens to give a nice consistency.
For the parsley crumb, combine the parsley, lemon zest, garlic and breadcrumbs in a food processor and blitz until combined.
Lay out three bowls/plates – the first one with a dusting of plain flour, the second with one beaten egg and the third with your breadcrumbs. Put the hake fillets through each bowl, making sure you properly coat with each.
Dry the hake in a saucepan filled filled with a good layer of hot oil for 1 minute, turning over in the middle. Then remove from the baking tray and bake in the oven at 180C for another 2 minutes until golden. Remove and leave to rest for 5 minutes.
Blanch the asparagus and leeks for 5 minutes in salted water until softened.
To serve, spoon the sauce onto the plate and then place the asparagus and leek on top. Finally lay your breaded hake on top – and drizzle with any leftover wild garlic oil.
This recipe was created by Pete Biggs, Nathan Outlaw’s right-hand man – and really is delightful – enjoy!