RECIPE OF THE MONTH: Paupiettes of Grilled Baby Hake with smoky mushroom ravioli, hot buttered leeks and a dill hollandaise sauce
The purpose of using Baby Hake in this recipe is that it is an easy eating fish with subtle flavours that work well with the smoky mushroom tartar filled ravioli. The addition of the Citrus FALKSALT to the hollandaise sauce, furthermore compliments all the flavours of this seafood dish.
Baby Hake is classified as green on the SASSI sustainable chart. This is the group from which people are encouraged to choose from as it contains the best managed, most sustainable choices available to consumers.
- Fresh Whole Baby Hakes
- smoked FALKSALT
- Top each fillet with a little butter and smoked FALKSALT and grill under a hot grill for 6 to 7 minutes until golden brown.
- 250g mushrooms (morels are great, but button mushrooms work)
- 2 Tbsp. unsalted butter; divided
- 3 Tbsp. finely chopped shallot
- Salt and pepper to taste
- ½ tsp. dried thyme or 1½ Tbsp. fresh thyme leaves
- ¼ cup dry vermouth, sherry, or white wine
- Small amount of liquid smoke to taste
- Finely chop mushrooms in a food processor.
- Scrape mushrooms out into a clean, cotton towel.
- Twist towel around mushrooms and wring out as much liquid as you can over the sink.
- Heat a large (10-inch) non-stick skillet over a burner set between medium and medium-high.
- Add 1 tablespoon butter and swirl to melt and avoid burning.
- Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme.
- Cook, stirring frequently, until mushrooms appear dry and are beginning to brown; about 5 minutes.
- Stir in remaining tablespoon of butter, and, when melted, the sherry or wine and liquid smoke.
- Cook, stirring frequently, until the vermouth has evaporated.
- Remove from heat and cool.
- Once cool shape and roll raviolis, plunge into salted boiling water and cook until done.
- 3 egg yolks, from large eggs
- 250g pound unsalted butter, melted
- 1½ teaspoons fresh lemon juice
- Pinch lemon zest
- 1tsp finely chopped dill
- Citrus FALKSALT , to taste
- In a small saucepan set over low heat, whisk 2 egg yolks into a 2 tablespoons of the melted butter.
- Continue whisking the butter into the egg mixture, 2 teaspoons at a time, until all the butter is thoroughly incorporated into the sauce.
- The sauce will be thick, smooth, and glossy.
- Whisk the lemon juice, dill, zest and salt into the hollandaise sauce, and then continue stirring it for 1 minute.
- Remove the sauce from the heat and serve it immediately.
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