| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Grigson |
4 |
Servings |
INGREDIENTS
| 1 |
|
Hake weighing around 1 kg |
|
|
cleaned olive oil |
|
|
Salt and pepper |
| 6 |
|
Generous stems of lemon |
|
|
balm complete with |
|
|
plenty of leaves |
| 4 |
|
Shallots, chopped |
| 1 |
T |
Olive oil |
| 45 |
g |
Butter |
| 150 |
g |
Shelled raw prawns, each one |
|
|
cut into 2 |
|
|
or 3 pieces if |
|
|
large |
|
|
A generous handful of lemon |
|
|
balm leaves |
|
|
Salt and pepper |
| 2 |
|
Shallots, finely chopped |
| 4 |
T |
Olive oil |
| 30 |
g |
Butter |
|
|
A generous handful of lemon |
|
|
balm leaves |
| 3 |
|
Hard boiled egg yolks |
| 3 |
T |
Chopped parsley |
| 1 |
t |
Dijon mustard |
| 1 |
T |
Capers or caper berries |
|
|
rinsed and soaked |
|
|
if salted chopped |
| 1 |
T |
Red wine vinegar |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat oven to 220c/425f/Gas 7. 1 Rub a few spoonfuls of olive oil
over the hake and season. Make a bed of the lemon balm stems in a
roasting tin or large ovenproof dish. 2 For the Stuffing: Saute the
shallots in oil and butter until tender and translucent. Add the
prawns and saute for two minutes until barely cooked through. 3 Stir
in the whole lemon balm leaves, cook for a few seconds until wilted
and draw the pan off the heat. Fill the cavity of the fish with the
prawns, lemon balm and about half the shallots. 4 Carefully add the
fish to the bed of stems, (seal the cavity with cocktail sticks to
stop the stuffing falling out). Spoon over the remaining shallot and
buttery sauce from the pan. Roast for 20 minutes until cooked through.
5 For the Sauce: Fry the shallots in 1 tbsp olive oil and all the
butter until tender and translucent. Stir in the lemon balm until just
wilted. Draw off the heat and tip into a bowl. 6 Pound the yolks and
parsley with a pestle and mortar (or in a sturdy bowl with a rolling
pin) until well mixed. Add to the shallots and lemon balm. 7 Stir in
the mustard, capers, vinegar and remaining oil for a creamy sauce.
Season, adjust the balance of the flavourings, adding vinegar if
needed and serve with the hake. For a smooth sauce, don't pound.
Process the lemon balm, shallots and other ingredients. Converted by
MC_Buster. Recipe by: Sophie Grigson's Herbs Converted by MM_Buster
v2.0l.
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