Name: September on the farm
Prep time: 5 min
Cook time: 1 h 15 min
Yield: Serves 2
Ingredients: 2x 200g fillets of hake 1 lemon, juiced 80g unsalted butter 1x small pumpkin, any type 100-150g Hodmedod's brown lentils 1x banana shallot 1x tablespoon red pepper paste (or a few roasted peppers, blended) 2x egg yolks (40-50g) 180g unsalted butter, clarified (this will leave you with around 120-140g of oil from the butter) 3 cloves garlic, crushed A few sprigs of thyme and rosemary Rapeseed oil, for roasting and frying 30ml white wine vinegar 60ml olive oil A small teaspoon Dijon mustard 30g parsley, chopped

Ingredients

2x 200g fillets of hake
1 lemon, juiced
80g unsalted butter
1x small pumpkin, any type
100-150g Hodmedod's brown lentils
1x banana shallot
1x tablespoon red pepper paste (or a few roasted peppers, blended)
2x egg yolks (40-50g)
180g unsalted butter, clarified (this will leave you with around 120-140g of oil from the butter)
3 cloves garlic, crushed
A few sprigs of thyme and rosemary
Rapeseed oil, for roasting and frying
30ml white wine vinegar
60ml olive oil
A small teaspoon Dijon mustard
30g parsley, chopped

Method

Start with the pumpkin: peel, deseed, and chop the flesh into 2-3cm cubes. Roast with the crushed garlic, a dash of rapeseed oil, thyme, rosemary, and salt at 180°C for around 30 minutes, until soft with a little colour. Remove the garlic and herbs after cooking.
Wash the lentils in cold water, then place in a medium-large saucepan and cover with cold, unseasoned water. Bring to a simmer and cook for 10-15 minutes until soft but not overcooked. Strain and set aside.
Finely dice the shallot and set aside. Mix the Dijon, white wine vinegar, and olive oil together to form a dressing, and set aside ready to build the warm salad.
For the hollandaise: make sure your clarified butter is still warm, around 50°C. Over a pan of simmering water (the lentil water, if you're organised), whisk the egg yolks, a pinch of salt, and half the lemon juice together until the mix looks pale and has doubled in size - similar to soft-peak meringue. Remove the bowl from the heat and place on a tea towel for stability. Slowly whisk in the warm clarified butter, just like making a mayonnaise. If the mixture starts to look loose or oily, add a little hot water to bring it back together. Once thick, stir in the red pepper paste, check for seasoning, then set aside somewhere warm - if it cools down, it may split. (In the restaurant, we add a little hot water to the sauce just before serving.)
To cook the hake: wash in cold water and pat dry, then lightly salt the skin and flesh. Heat a little rapeseed or cooking oil in a large frying pan over medium heat. Once the oil is shimmering, add the fish skin-side down - it should sizzle gently. Leave until the flesh has turned opaque two-thirds to three-quarters of the way up, then add the butter, followed by the remaining lemon juice (to stop the butter browning too much). Spoon the foaming butter over the fish for 20-30 seconds, then remove onto a plate lined with a little kitchen towel.
To build the salad: combine the warm roasted pumpkin, lentils, shallot, and parsley in a bowl with a good amount of the dressing. Mix and season to taste.
To serve: plate the salad, place the fish alongside, then spoon over as much red pepper sauce as you like.

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September on the farm

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