Recipes

Brown butter Cornish hake with 'pressure-cooked' spring soup

Once the prep is done this dish will take very little time and its fresh flavours are certain to impress.

Equipment and preparation: for this recipe you will need a pressure cooker.

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Ingredients

For the hake

  • 250g/9oz butter (unsalted or salted depending on your preference), cubed
  • 4 x 150g-200g/5½-7oz hake fillets, skin on
  • sea salt flakes
  • 1 lemon, zest and juice only

For the pressure-cooked soup base

  • 1 litre/1¾ pints good-quality chicken or vegetable stock
  • 3 tbsp extra virgin olive oil, plus extra to serve
  • 300g/10½oz smoked streaky bacon or pancetta, chopped
  • 1 head fennel, chopped into 1cm/½in cubes
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely grated
  • 2 sticks celery, peeled and chopped into 1cm/½in cubes
  • 100g/3½oz dried spaghetti, broken into bite-sized pieces
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 4 ripe plum tomatoes on the vine
  • sea salt flakes

For the spring greens