Spring Truffle Scalloped Hake with Beurre Blanc
Drogo
3-4
10 minutes
20 minutes
This spring truffle scalloped hake with beurre blanc is an elegant seafood dish that pairs crisp-skinned wild hake with the delicate aroma of fresh spring white truffle. The hake is pan-fried until its skin is golden and crisp, then finished with finely shaved or grated truffle arranged in a delicate scalloped pattern for an impressive presentation.
A silky beurre blanc brings the dish together. Made by reducing white wine with finely chopped shallots and whisking in cold butter, this classic French sauce has a rich, smooth texture and gentle acidity that complements the hake without overpowering its delicate flavour. Fresh chives add a final touch of colour and freshness.
Ready in around 30 minutes, this truffle hake recipe makes a sophisticated centrepiece for a dinner party or special occasion. Serve with new potatoes, such as Jersey Royals, or a simple seasonal vegetable side to let the wild hake, spring truffle and buttery sauce take centre stage.
Ingredients
- 4 wild hake supremes
- 1 spring white truffle
- 2 shallots, finely chopped
- 150ml white wine
- 200g unsalted cold butter, cut into cubes
- A handful of chives, finely chopped
- A few tablespoons of olive oil
Directions
Heat a non-stick frying pan and add a few tablespoons of olive oil (you may need two frying pans, depending on how many people you are cooking for).
Add the hake, skin side down and cook until the edges of the skin are starting to turn golden - around 5 minutes. Once the skin is crisp, turn over and cook for 2 minutes more, then remove from the heat and allow the fish to rest in the warm pan.
Place the wine and shallots in a pan and bubble on high heat until the liquid is reduced by half. Have the cold butter cubes to one side, resting over a bowl of ice.
Once the reduction is ready, whisk in the cold butter cubes 2 at a time, adding more once the previous cubes are emulsified.
Once all the butter is emulsified, strain the sauce through a sieve and add the chives, plus some salt and pepper.
Plate the hake supremes and top with grated truffle - either in a scallop pattern or simply shaved on top. Serve the beurre blanc around the outside.
Ingredients you'll need
