Ingredients:
For the hasselback potatoes:
- 1000g Mini potatoes, washed
- 80g Ocean Garden butter
- 2 garlic cloves, finely chopped
For the pea purée:
- 1 small onion, finely chopped
- 15g Ocean Garden butter
- 1 400g bag Ocean Garden frozen peas, defrosted
- 1 tbsp lemon juice
- 1 handful dill
For the fish:
- 1 800g Ocean Garden bag Hake head & t/off, defrosted
- 50g Ocean Garden butter
For the beurre monté sauce:
- 1 1/2 tbsp water
- 150g Ocean Garden butter, cut into cubes
- 1 tbsp lemon juice
- Salt to taste
- White pepper to taste
For garnish:
- Chili red, thinly sliced
- Dill
Method:
1. Preheat the oven to 190°C. Line a baking dish with parchment paper. Melt the butter in a sauce pan and set it aside to slightly cool. Mix in the chopped garlic. Arrange the potatoes on the baking dish, season with salt and white pepper, baste with the garlic butter, and roast until soft and golden, about 35 minutes. Baste every 10 minutes if possible.
2. To prepare the purée, sweat the onion in butter for 3 minutes. Add the peas and sauté for 2 minutes. Add a splash of water and cook until soft. Finish with lemon, dill, salt, and white pepper. Blend until smooth then pass through a fine mesh strainer to get rid of any lumps. Gently reheat before serving.
3. Dry the hake with kitchen paper. Season generously with salt and white pepper. Melt butter in a pan and pan-fry fish on low heat on both sides until cooked through. It should take about 6-8 minutes per side, depending on the fish size.
4. To make the sauce, place a sauce pan on medium heat and let the water warm up. As soon as it simmers, switch the heat to low and start adding the butter cubes while whisking. The sauce should not boil but it should softly simmer. Add the last cube of butter and finish the sauce with lemon juice. Season to taste. If you want to reheat before serving, make sure you barely simmer the sauce without boiling.
5. On large plates, serve spoons of purée, potatoes, fish fillets, and sauce. Garnish with chili slices and dill leaves.