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Preparation time
less than 30 mins
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Cooking time
10 to 30 mins
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Serves
Serves 2
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By Matt Tebbutt
From Saturday Kitchen[row]
Ingredients
For the spiced hake
- 1 tsp mild curry powder mixed with 1 tsp salt
- 2x200g/7oz hake fillets
- 2 tbsp olive oil
- knob of butter
- 3 fresh curry leaves
- squeeze lemon juice
- sea salt
For the artichoke cream
- 6 Jerusalem artichokes, peeled and sliced
- 1 garlic clove, crushed
- 50ml/2fl oz double cream
- 25g/1oz butter
- milk (optional), for thinning
For the Brussels sprouts
- 2 tbsp olive oil
- 6 Brussels sprouts, trimmed, peeled and leaves separated
- pinch cumin
- salt and freshly ground black pepper
Method
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To make the spiced hake, rub the hake fillets with the seasoned curry powder. Heat the oil in a frying pan and cook the fillets, flesh-side down, for 4–6 minutes. Flip over and add the butter and curry leaves. Baste in the butter and add the lemon juice. Keep warm.
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Meanwhile, to make the artichoke cream, place the artichokes, garlic, and cream in a saucepan and cook over a medium heat for 10 minutes, or until the artichokes are tender. Place the mixture in a food processor, add the butter and blitz to a cream. Add a little milk to thin if necessary.
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To make the Brussels sprouts, heat the oil in a frying pan and sauté the sprout leaves and cumin together until the leaves are just wilted. Season with salt and pepper.
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To serve, spoon the artichoke cream into two bowls, top with the hake and curry leaves and garnish with the sprout leaves. Serve immediately.