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Montpelier butter with roast hake steak

Montpelier butter with roast hake steak
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 2
Dietary
Nut-free

Montpelier butter is usually served with salmon but it tastes great with any roast fish.

By Matt Tebbutt

From Saturday Kitchen

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Ingredients

For the butter

For the hake

  • 2 tbsp olive oil
  • 2 x 250g/9oz hake steaks on the bone, cut into a round
  • 25g/1oz spinach, to serve (optional)
Recipe tips

Method

  1. To make the butter, blanch the spinach and rocket in a saucepan of boiling water and refresh in iced water. Squeeze dry.

  2. Add to a food processor with all the other butter ingredients except the olive oil. Blend well and then slowly add the olive oil.

  3. Spread the blended butter out on a sheet of baking paper. Use the paper to roll it into a cylinder and twist the ends to secure it. Chill in the fridge to set.

  4. To make the hake, preheat the oven to 220C/200C Fan/Gas 6.

  5. Heat the oil in a frying pan and fry the hake on both sides until coloured. Transfer to a roasting tin and roast in the oven for 8 minutes.

  6. Cut a few discs from the cylinder of the butter and add to the roasting tin of hake. Return to the oven until the butter has softened.

  7. Fry the spinach (if using), in the same frying pan the fish was cooked in, until just wilted.

  8. Serve the fish on a bed of the spinach.

Recipe tips

Any leftover Montpelier butter can be kept in the fridge for up to 1 month.