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- Braised Fennel PuréeCook preparation
Pan-Roasted Hake, Fennel Purée & Citrus
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Step 1 of 4
1 of 4
Pat fish dry and season. Heat two thirds of the oil in an ovenproof pan; sear presentation-side down for 2 to 3 minutes.
Suggested from the step’s words, “2 to 3 minutes”. Check it at 2 min; the step allows up to 3 min.
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What you are cooking with
- 700 g Hake fillets, portioned, pin-boned
- 500 g Braised Fennel Purée
- 200 g Orange segments
- 30 ml Olive oil
- 15 ml Lemon juice
- 15 g Parsley, chopped
- 3 g Salt