Asparagus & hake with cream sauce
Start by making the garlic oil. Place the wild garlic and oil into a blender and blend until smooth. Pass through a fine sieve or muslin. Reserve until later.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boroughmarket.org.uk.
Cooking tools:
- Blender
- Fine-mesh sieve
- Cheesecloth
- Saucepan
- Skillet
- Oven
- Stove
- Mixing bowl
- Ladle
- Spatula
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 1 bunch of wild garlic
- 100ml olive oil
- 1 shallot or small onion, diced
- 1 stalk of fresh thyme
- 100ml white wine
- 50ml double cream
- 50g unsalted butter, cubed
- 1 lemon, juice
- 2 hake fillets (approx 150g each)
- 1 bunch of green asparagus
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