4 x150g pieces of hake
A little plain flour seasoned with salt and pepper
25g soft butter or 1 tablesp. olive oil
Sea salt and freshly ground black pepper
To serve
Nasturtium Butter
Nasturtium flowers and leaves
Lemon wedges
Grilled Hake with Nasturtium Flower and Lemon Butter
4 people
Ingredients
Nasturtium Butter
50g butter
2 tablesp. very finely chopped nasturtium leaves and flowers
A little lemon zest and a few drops of lemon juice
Freshly ground black pepper
Main
4 x150g pieces of hake
A little plain flour seasoned with salt and pepper
25g soft butter or 1 tablesp. olive oil
Sea salt and freshly ground black pepper
To serve
Nasturtium Butter
Nasturtium flowers and leaves
Lemon wedges
Side
Nasturtium Butter
50g butter
2 tablesp. very finely chopped nasturtium leaves and flowers
A little lemon zest and a few drops of lemon juice
Freshly ground black pepper
Method
Copy TextPlace a heavy frying pan or grill pan on a heat and allow to get quite hot. Dry the pieces of fish and then dip in the seasoned flour on both sides. Shake off the excess flour. Butter the flesh or skin side of the fish with a scant amount of the butter or brush with olive oil.
Place the fish buttered or oiled side down on the hot pan. The fish should immediately sizzle on contact with the hot pan. Allow the fish to cook for about 6 minutes until golden brown. Use a fish or egg slice to carefully turn over the fish and cook on this side until the fish feels gently firm to the touch and cooked.
Nasturtium Butter
Finding fresh nasturtiums may be your only difficulty here. All gardeners will know that they are the simplest of all garden plants to grow and once established in the ground or container, they will scamper off in all directions. Once you get to know the sweet and spicy taste of both the leaves, flowers and seeds, you will be hooked and will add them to salads, vegetables, oils and so on. If you don’t have them growing yourself, there is a strong possibility that they might be in a neighbour’s garden or window box just waiting to be a colourful and cheering addition to your table.
For the nasturtium butter: Cream the butter in a bowl. Grate a little lemon zest, about ¼ teaspoon, on to the butter. Add the chopped leaves and flowers, a few twists of the black pepper mill and a few drops of lemon juice. Mix well and taste the tiniest bit to see if more lemon or pepper are required.
The Quality Mark & You
Learn moreMethod
Copy TextPlace a heavy frying pan or grill pan on a heat and allow to get quite hot. Dry the pieces of fish and then dip in the seasoned flour on both sides. Shake off the excess flour. Butter the flesh or skin side of the fish with a scant amount of the butter or brush with olive oil.
Place the fish buttered or oiled side down on the hot pan. The fish should immediately sizzle on contact with the hot pan. Allow the fish to cook for about 6 minutes until golden brown. Use a fish or egg slice to carefully turn over the fish and cook on this side until the fish feels gently firm to the touch and cooked.
Nasturtium Butter
Finding fresh nasturtiums may be your only difficulty here. All gardeners will know that they are the simplest of all garden plants to grow and once established in the ground or container, they will scamper off in all directions. Once you get to know the sweet and spicy taste of both the leaves, flowers and seeds, you will be hooked and will add them to salads, vegetables, oils and so on. If you don’t have them growing yourself, there is a strong possibility that they might be in a neighbour’s garden or window box just waiting to be a colourful and cheering addition to your table.
For the nasturtium butter: Cream the butter in a bowl. Grate a little lemon zest, about ¼ teaspoon, on to the butter. Add the chopped leaves and flowers, a few twists of the black pepper mill and a few drops of lemon juice. Mix well and taste the tiniest bit to see if more lemon or pepper are required.
Serving Suggestions
Serve on hot plates with a slice or spoon-full of the nasturtium butter, more nasturtium leaves and flowers and a wedge of lemon.
