Hake With Aromatic Basil Butter On Seasonal Greens
- For the greens
We boil the greens in salted water for 4 minutes and cool them off in iced water. We drain them well and marinate in the olive oil, lemon juice and seasoning.
- For the aromatic butter
We leave the butter at room temperature until soft. We chop the basil. We combine the butter with the basil, lemon zest and juice and garlic pulp. We put the mix in the fridge to come together.
- For the hake
In a skillet, we pour a bit of olive oil and sauté the fish for half a minute on each side. Next, we top the fish with the aromatic butter and finish with the wine. We cover for 2 minutes for a steaming hot fish.
- 1 pack Pescanova hake fillet
- 80g butter
- 15g fresh basil
- juice and zest of 1 lemon
- ½ garlic clove
- seasonal greens (the recipe is prepared with chicory)
- olive oil
- ½ glass white wine