HAKE WITH POTATOES, PEA PURÉE & BEURRE MONTÉ

An elegant seafood dish combining Ocean Garden Hake with crispy potatoes, silky pea purée, and a rich beurre monté sauce. Perfect for entertaining or elevating your everyday dinner experience.

Ingredients & Products Used

For the potatoes

1 kg mini potatoes, washed

80 g Ocean Garden Butter

2 garlic cloves, finely chopped

For the pea purée

1 small onion, finely chopped

15 g Ocean Garden Butter

400 g Ocean Garden Green Peas

1 tbsp lemon juice

1 handful fresh dill

For the fish

800 g Ocean Garden Hake Fillets, thawed

50 g Ocean Garden Butter

For the beurre monté sauce

1 ½ tbsp water

150 g Ocean Garden Butter, cubed

1 tbsp lemon juice

Salt to taste

White pepper to taste

For garnish

Red chili, thinly sliced

Fresh dill

HOW TO MAKE IT

Preheat the oven to 190°C. Toss the potatoes with garlic butter, season, and roast for 35 minutes until golden and crispy.

Prepare the pea purée by sautéing the onion in butter. Add the Ocean Garden Green Peas, dill, and lemon juice. Blend until smooth.

Pat the hake dry, season, and pan-sear in butter until cooked through, about 6–8 minutes.

Prepare the beurre monté by gently whisking cold butter cubes into warm water over low heat. Finish with lemon juice and seasoning.

Plate the pea purée, roasted potatoes, and hake. Spoon over the beurre monté sauce and garnish with dill and chili slices.

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HAKE WITH POTATOES, PEA PURÉE & BEURRE MONTÉ