Roast hake with salsify, citrus and raddichio

4
60 minutes

Ingredients

Roasted hake with salsify, citrus and raddicio

  • 4 hake fillets, (pavés)
  • 2 garlic cloves
  • 1 sprig of thyme
  • 1 knob of butter
  • 1 dash of olive oil
  • salt

Salsify batons and coulis

  • 800g of salsify root
  • 1 lemon
  • 1 garlic clove
  • 1 sprig of thyme
  • 1 knob of butter
  • 2 tbsp of olive oil
  • salt
  • pepper

Fennel and citrus dressing

  • 1 fennel
  • 1/2 blood orange, juiced
  • 1/2 pink grapefruit, juiced
  • 1 garlic clove
  • 2 tbsp of olive oil
  • salt
  • pepper

Charred radicchio

  • 1 radicchio

To serve

  • 1/2 blood orange
  • 1/2 pink grapefruit
  • 4 kumquats

Method

1
To begin, squeeze the juice of half a lemon into a bowl of water. Peel the salsify and add each peeled baton to the water to prevent discolouration. Cut each salsify into 10cm long batons, keeping all the trimmings for the purée
  • 800g of salsify root
  • 1/2 lemon
2
Melt a knob of butter in a pan and add the salsify batons, 1 clove of garlic and a little thyme. Season with salt and pepper, cover with a lid and cook for 10–15 minutes until al dente and golden, adding a little water if needed
  • 1 garlic clove
  • 1 sprig of thyme
  • pepper
  • salt
  • 1 knob of butter
3
Place all of the salsify trimmings in a pan, cover with cold water and add the remaining lemon juice, 2 tbsp of olive oil and some salt. Simmer for 15–20 minutes until tender
  • 1/2 lemon
  • 2 tbsp of olive oil
4
Strain and blitz in a blender until smooth - it should have the consistency of double cream. Add a little of the cooking water if needed to loosen, and season with salt
5
Using a mandoline, finely slice the fennel. Place in a pan and add the blood orange juice, grapefruit juice and garlic clove. Season with salt and pepper, simmer for 15 minutes then pass through a fine sieve, reserving the liquid. Whisk in the olive oil and set aside
  • 1 fennel
  • 2 tbsp of olive oil
  • 1/2 blood orange, juiced
  • 1/2 pink grapefruit, juiced
  • 1 garlic clove
  • pepper
  • salt
6
Segment the remaining halves of the blood orange and grapefruit and finely slice the kumquat. Set aside ready to garnish the dish
  • 4 kumquats
  • 1/2 blood orange
  • 1/2 pink grapefruit
7
To cook the hake, place an ovenproof frying pan over a high heat and add a dash of olive oil. Season the fish all over with salt
  • salt
  • 4 hake fillets, (pavés)
  • 1 dash of olive oil
8
Place the hake in the pan skin-side down, cook for approximately 1 minute, then add the garlic cloves, thyme and butter. Finish cooking in the oven for 8–10 minutes
  • 1 knob of butter
  • 2 garlic cloves
  • 1 sprig of thyme
9
Cut each radicchio into quarters, season with salt and pepper and drizzle with olive oil. Char cut-side down on a griddle pan until lightly blackened
  • 1 radicchio
10
To serve, place 2 tbsp of the salsify coulis in the centre of each plate and place the hake on top. Arrange the grilled radicchio, roasted salsify, citrus segments and kumquats neatly on the side, drizzle with the citrus and fennel dressing and serve