FOOD+DRINK
STAY HOME & COOK! CONT.
Hake with Oyster Sauce, Wild Garlic and Asparagus
Recipe by Ben Hughes
benhughespopup.co.uk
The whole idea behind the way we
cook is to use what is available, when
it is available. Embracing the flash
points of the season, and enjoying
them for the brief periods they’re
available locally. Right now, this dish
is perfect with the last of the wild
garlic with the first of the season’s
asparagus, a burst of flavour as we
move out of the hunger gap towards
a bountiful spring. I love to eat this
dish with some crusty bread to mop
up the sauce!
Any questions regarding cooking,
just contact me!
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Ingredients:
• 2x 150g portions hake, skinless
• 2x oysters
(ask your fishmonger to shuck them into a pot, liquid included)
• 300ml double cream
• 100ml white wine
• 1 small white onion
• 1/2 clove garlic
• 6 wild garlic leaves
• 10 asparagus spears
• 50g butter
• English rapeseed oil
5. Blitz and pass through a sieve, reserving the strained
liquid for later
6. Bend the asparagus until it naturally snaps.
7. Place the hake in the oven for 10mins or until a cocktail
stick can be inserted and the same resistance is felt on the
stick throughout.
8. Blanch the asparagus in salted water for 2-3mins until
tender.
Method:
1. Heat the oven to 200. To plate the dish:
2. Place the hake on a tray and place 25g of butter on each
one, add a little drizzle of English rapeseed oil. Place the wild garlic leaves on each plate, create a nest with
the asparagus, put the hake on top and then pour warm
oyster sauce all over the top.
3. Dice the onion and garlic, sweat on a low heat until
translucent. Turn up the heat, add the white wine and
reduce by half.
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4. Add the oysters and cream. Bring to the boil and simmer
for 5 minutes.