This will make enough for 10 servings. One piece is used for this dish
Stores well in freezer; make the whole recipe and keep the remainder in the freezer!
Ingredients
Lemon & Parsley Crust
- ½ loaf brioche bread
- 1 cup softened butter
- zest of 4 small lemons (2-3 larger ones), preferably organic
- 1 bunch of fresh parsley (2-3 oz), washed and dried
Tomato Confit
- 4 Roma tomatoes, skins removed, seeds scooped out, halved or quartered
- Olive oil, enough to generously drizzle over tomatoes
Champagne Beurre Blanc Sauce
- 1 cup dry white wine
- 1 whole shallot, peeled
- ¼ cup Champagne vinegar
- 1 cup heavy cream
- 1 tbsp grainy Dijon mustard
- pinch of salt
- pinch of cayenne pepper
- 1 tbsp butter
Hake Filet
- 5 oz piece of hake per serving
- kosher salt
- pinch of cayenne pepper
- 1 tbsp butter
- ¼ cup water
- 1 tbsp smooth Dijon mustard
- 2-3 slices of tomato confit
Olive Oil Smashed Potatoes
- 2-3 small potatoes (suggested: Yukon Gold)
- pinch of salt
- ⅔ cup olive oil
Beet Tops
- 4-6 beet tops per serving (or wintery greens of your choice, spinach etc)
- ½ tbsp butter
- pinch of salt
How-to
Tomato Confit
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Preheat oven to 250 degrees
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Place peeled, seeded and halved (or quartered) tomatoes, core side down, on a foil-lined baking sheet
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Drizzle with olive oil and roast at 250 degrees for about 1½ to 2 hours
Lemon & Parsley Crust
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Remove the crust from the brioche, break into chunks, put into a food processor and briefly pulse to a crumb-like texture
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Add 1 cup softened butter and lemon zest and blend in the food processor briefly to combine
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Add 2-3 oz (1 bunch) fresh parsley and blend/pulse to combine
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Turn out onto a piece of plastic wrap and cover with another sheet of plastic wrap
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Press with your hand to flatten a bit, then with a rolling pin, start from the middle and gently push out to the end on all sides until you've made a thin, even layer
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Freeze for 30 minutes
Champagne Beurre Blanc Sauce
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In a saucepan, combine 1 cup dry white wine, 1 whole shallot, peeled, ¼ cup Champagne vinegar and cook over medium heat to reduce for 5-7 minutes
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Add cream and heat to reduce for 3-4 minutes
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Remove from heat and add 1 tbsp grainy Dijon mustard, 1 tbsp butter, transfer to a smaller pan. Set aside and keep warm
Prepare the Potatoes
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Cook potatoes with peel on for 45 minutes to 1 hour
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Peel potatoes and smash them into the pan, do not mash like mashed potatoes, you have to smash them into larger chunks
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Transfer to a saute pan and add a pinch of salt and ⅔ cup olive oil and warm them up (they're already cooked)
Saute Beet Tops
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Saute beet tops (4-6 per serving) in ½ tbsp butter and a pinch of salt until wilted and half-cooked
Cook the Fish
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Preheat oven to 350 degrees
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Season a 5 oz fillet of hake both sides with kosher salt and cayenne pepper
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In a saute pan, add 1 tbsp butter and ¼ cup water
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Lightly brush 1 tbsp smooth Dijon mustard over the top of the fish
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Add about 3-4 slices of tomato confit
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Bake at 350 degrees for 10 minutes
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Remove plastic from chilled lemon & parsley crust and cut a piece to fit the fish and place on top of the fish
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Return fish to the oven just to melt the crust (2-3 minutes - but keep an eye on it; you're just looking for the crust to melt)
Plate
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Start with a layer of the beurre blanc sauce, top with olive oil potatoes, beet tops and the lemon and parsley-crusted hake
Upstairs on the Square
91 Winthrop Street
Cambridge, MA 02138
617-864-1933