Baked Hake Recipe with Summer Vegetables - Great British Chefs

Ingredients

• 4 hake fillets, each weighing approximately 160g
• 1 stick of lemongrass (1), roughly chopped
• 50g of shallots, finely sliced
• 150ml of white wine
• 30g of butter, diced and cold
• 1 lemon, juice to season the sauce, zest to garnish
• salt
• 25g of dill, picked
• 100ml of grapeseed oil
• 8 baby carrots
• 8 baby courgettes
• 250g of fresh peas, podded weight (1kg if buying peas in pods)
• 250g of broad beans, podded weight (1kg if buying beans in pods)
• 1 handful of parsley, chopped
• 1 handful of chervil, chopped
• 1 handful of dill, chopped
• pea shoots