Skip to content
EPICURELLE

Sign in to save this recipe to your account.

DUKAI recipe

Pan-Roasted Hake, Fennel Purée & Citrus

Pan-roasted hake over fennel purée, finished with orange and parsley.

Start cooking

4 fish main courses.

Pan-seared hake with braised fennel and citrus

Ingredients

  • Hake fillets, portioned, pin-boned700 g1.5 lb (700 g)
  • Braised Fennel Purée500 g1 lb (500 g)
  • Orange segments200 g7 oz (200 g)
  • Olive oil30 ml1 fl oz (30 ml)
  • Lemon juice15 ml
  • Parsley, chopped15 g
  • Salt3 g

Method

  1. Pat fish dry and season. Heat two thirds of the oil in an ovenproof pan; sear presentation-side down for 2 to 3 minutes.

  2. Turn and finish in a 180°C (355°F) oven for approximately 5 to 8 minutes, depending on thickness, until 63°C (145°F) at the centre.

  3. Warm fennel purée gently. Toss orange with remaining oil, lemon and parsley.

  4. Plate purée, fish and the citrus salad; serve immediately.

Chef’s notes

  • A local white fish plate with restrained citrus and a silky vegetable foundation.
  • When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.