Admirably

Brown Butter Cornish Hake with 'Pressure-Cooked' Spring Soup

Succulent hake fillets brushed with nutty brown butter, served over a vibrant pressure-cooked vegetable and bacon spring soup.

Pressure CookerFishMain CourseHakeSpring Vegetables
Estimated Nutrition
Calories
2105.2
kcal / serving
4210.4 kcal total
Carbs
66.4g
per serving
132.8 g total
Fat
156.2g
per serving
312.4 g total
Protein
109.3g
per serving
218.6 g total
Cook Time
30
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
250
g
Butter
cubed, unsalted or salted
Fruits
1
piece
Lemon
zest and juice only
GrainsCereals
100
g
Spaghetti
dried, broken into bite-sized pieces
LegumesPulses
100
g
Broad Bean
Liquids
1
l
Stock
chicken or vegetable
Meat
300
g
Smoked Streaky Bacon
chopped
NutsSeeds
1
1
Sea Salt Flakes
for seasoning
3
clove
Garlic
finely grated
2
sprig
Rosemary
4
sprig
Thyme
1
handful
Basil
fresh
1
handful
Chive
fresh
1
1
White Pepper
freshly ground
OilsFats
3
tbsp
Extra Virgin Olive Oil
plus extra to serve
Seafood
4
piece
Hake Fillet
150g-200g each, skin on
Vegetables
1
head
Fennel
chopped into 1cm cubes
1
piece
Onion
medium, finely chopped
2
stick
Celery
peeled and chopped into 1cm cubes
4
piece
Plum Tomato
ripe, on the vine
6
spear
Asparagus
woody ends removed, peeled
1
bunch
Spring Onion
finely sliced
100
g
Pea
fresh, podded
6
piece
Courgette
baby, thinly sliced
100
g
Green Bean
finely chopped
0.5
bunch
Radish
cut into quarters

Method

1
2
3
4
5
6
7
8
9
10
An unhandled error has occurred. Reload 🗙

Rejoining the server...

Rejoin failed... trying again in seconds.

Failed to rejoin.
Please retry or reload the page.

The session has been paused by the server.

Failed to resume the session.
Please retry or reload the page.