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For the sauce

  • Banana shallots 100 g
  • Fennel 100 g
  • White Chicken Stock (scratch) 500 ml
  • Butter 10 g
  • Orange juice 500 ml
  • Orange 100 g
  • Sea salt 1 g
  • Rapeseed oil 20 ml

For the hake

  • Hake 1.2 kg
  • Rapeseed oil 20 ml
  • Butter 20 g
  • Sea salt 1 g

For the broccoli

  • Broccoli 200 g
  • Butter 20 g

For the leeks and potatoes

  • Leeks 400 g
  • New potatoes 300 g
  • Rapeseed oil 10 ml

To finish

  • Micro Fennel 5 g
  1. For the sauce

    • Sweat the shallots and fennel in the oil then add in the stock and orange juice.
    • Bring to the boil and reduce by half the blend until smooth the pass into a clean pan and allow to cool until needed.
    • Cut the orange into segments then dice and add to the cooled sauce.
  2. For the hake

    • Cut the fillets into portions then pan fry in the oil and butter skin side down for 4-5 min. then carefully turn over and season.
    • Remove and cover until needed.

  3. For the broccoli

    • Cut down the broccoli then boil until just soft then drain but keep some of the cooking water.
    • Place the broccoli into a blender with the butter and a little of the cooking water.
    • Blend until smooth and keep hot until needed.

  4. For the leeks and potatoes

    • Heat a grill pan.
    • Boil the potatoes for 8-10 min. then drain and allow to cool.
    • Slice length ways and rub with oil along with the leeks.
    • Cook the leeks and potatoes on the grill for a couple of minutes or until the leeks have softened.
  5. To finish

    • Reheat the sauce.
    • Place the grilled leeks and potatoes onto the plate then sit the fish on top.
    • Pour the sauce over the fish and garnish with the fennel cress.
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For the sauce

For the hake

For the broccoli

For the leeks and potatoes

  • Leeks 400 g
  • New potatoes 300 g
  • Rapeseed oil 10 ml
  • Sea salt 1 g

To finish

  • Micro Fennel 5 g
  1. For the sauce

    • Bring the water to the boil then whisk in the jelly.
    • Sweat the shallots and fennel in the oil then add in the KNORR Bouillon and orange juice.
    • Bring to the boil and reduce by half the blend until smooth the pass into a clean pan and allow to cool until needed.
    • Cut the orange into segments then dice and add to the cooled sauce.
  2. For the hake

    • Cut the fillets into portions and season then pan fry in the oil and skin side down for 4-5 min. then carefully turn over and add the MEADOWLAND.
    • Remove and cover until needed.

  3. For the broccoli

    • Cut down the broccoli then boil until just soft then drain but keep some of the cooking water.
    • Place the broccoli into a blender with themeadowland and a little of the water.
    • Blend until smooth and keep hot until needed.

  4. For the leeks and potatoes

    • Heat a grill pan.
    • Boil the potatoes for 8-10 min. then drain and allow to cool.
    • Slice length ways and rub with oil along with the leeks and season.
    • Cook the leeks and potatoes on the grill for a couple of minutes or until the leeks have softened.
  5. To finish

    • Reheat the sauce.
    • Place the grilled leeks and potatoes onto the plate then sit the fish on top.
    • Pour the sauce over the fish and garnish with the fennel cress.

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