How Y'all doin?
Welcome to Clackbot. Let's skip the weepy mission statement and get to the first dish. We can yell about our feelings later, keep an eye out of for "Rants and Rambles". This dish is scaled for two to three depending on how dainty/ hungry you may be. It should come together quickly enough to be served for lunch or a weeknight dinner.
Seared hake, sweet potato and parmigiano purée, roasted romanesco, brown butter, fried capers.
- Hake or hake filets
- 1 head of romanesco
- 1 large sweet potato (approximately 3/4 lb, you'll have leftovers)
- 1 stick of butter
- 1 bunch thyme
- handful of drained and dried capers
- 1 bay leaf
- 2 cloves garlic, peeled
- 8 oz milk
- 4 oz chicken stock (or veggie/ seafood if your veggie/pesco)
- hunk of parmigiano-reggiano (just always have some in your fridge, grow up)
- olive oil
- canola oil (or any neutral oil)
- salt n pep
- lemon wedges
- Preheat your oven to 375.
- Peel and cut sweet potato (1'' pieces, don't obsess).
- Filet and portion your fish (I did 5 oz portions, up to you).
- Break down romanesco into florets.
- Combine sweet potato, milk, stock, garlic, 1 sprig thyme, 1 bay leaf in a straight sided sauce pan. Bring up to a simmer, and cook until tender, about 15-20 minutes, dont let it boil out of control.
- Toss romanesco in olive oil, salt, pepper. Roast in 375 oven for 20-25 minutes, flip once so it roasts evenly. Don't let it get too dark and ruin the green color.
- Flip back to your sweet potatoes. Once cooked, place potato chunks in a food processor. Discard garlic, bay, and thyme, reserve cooking liquid on the side. Process with 1/4- 1/2 cup of parm, to your liking. Add salt and pepper after parm so it doesnt get too salty. Adjust consistency with hot, flavorful milk. Keep warm.
- Heat 1/2 a cup neutral oil in a small pan. Fry capers until golden, drain on a paper towel. Should be crispy and delicious, don't season.
- Season hake with salt and pepper. Heat neutral oil in a sauté pan until right before smoking, over medium high heat. Place filets in a pan, don't move the filets until they're golden, don't smush with a spatula either, leave it alone. The fish is going to be cooked all on one side until finished, so mind your heat, dont let it get too dark.
- While this happens, brown butter in another pan, really let it get nutty. Add lemon juice until balanced. Season with salt.
- Once the filets are about 50% cooked (opaque), ditch the hot oil into a heat safe dish. Move the filets to the top of the pan (don't FLIP), and cover with thyme sprigs, add 4-5 tablespoons of butter, mind your heat. Gently baste hot butter over thyme/fish until cooked through. Dismount fish presentation (golden side) up.
- Serve purée on the bottom, then the fish, garnish with roasted romanesco, fried capers, and drizzle the brown butter sauce over everything.