Fast pan cooked hake with shrimp, tarragon and spring onion

Name: Fast pan cooked hake with shrimp, tarragon and spring onion
Cook time: 10
Yield: 2
Ingredients: 2 Hake fillets 1 tbsp of oil 100g brown shrimp 100g butter, died 8 spring onions 1 tsp capers 2 large sprigs of tarragon Pinch of sea salt ½ tsp grated nutmeg or mace

2 people

Ingredients:

2 Hake fillets
1 tbsp of oil
100g brown shrimp
100g butter, died
8 spring onions
1 tsp capers
2 large sprigs of tarragon
Pinch of sea salt
½ tsp grated nutmeg or mace

Method:

This is a lovely one pan meal that’s quick to prepare but tastes refined. Preheat a large non-stick frying pan with 1 tbsp of oil.
Place your fish into one side of the pan in the hot oil. Cook it skin side down first for 1-2 mins and then add the butter.
Spice your butter with a generous pinch of nutmeg and allow to bubble and poach the Hake for 3 mins. Spoon over the golden foaming butter to cook the fish evenly.
Flip your fish over and add the shrimp, spring onions and tarragon to the pan.
Cook for a final 2-3 mins and serve as soon as the fish is cooked through, the spring onions are delicately wilted and the tarragon fries in the butter. Season to taste