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Brown butter Cornish hake with 'pressure-cooked' spring soup

Brown butter Cornish hake with 'pressure-cooked' spring soup is a home-style recipe made with Extra Virgin Olive Oil Plus Extra To Serve, Celery Peeled And Chopped Into Cm In Cubes, and Spring Onions Finely Sliced.

सामग्री

• 3.0 tbsp Extra Virgin Olive Oil Plus Extra To Serve
• 2.0 stick Celery Peeled And Chopped Into Cm In Cubes
• 1.0 bunch Spring Onions Finely Sliced

विधि (झलक)

1. 1

   To make the brown butter for the hake, add the butter to a hot frying pan. Stir gently and allow the butter to brown. Once brown, pass through a fine sieve into a bowl and leave to cool in the fridge.

2. 2

   Season the hake fillets with sea salt and then place the fillets into the fridge for 1½ hours. (This firm’s up the texture of the fish and draws out any excess water.)