Hi fish fans!
This week we have some beautiful hake fillet from Shetland waters which is amazing this time of year, with white wine, garlic & spinach linguine.
Hake is a wonderful and easy fish to prepare and cook and is very versatile this recipe is designed to feed two but can be easily doubled to feed more.
We have tried this quick and tasty recipe for you to put together at home and can do this in less than half an hour!
Hake with Linguine
- 2 6/8 Oz hake filets
- 500gram baby spinach
- 3 garlic cloves
- Half a juiced lemon
- 30 gram butter
- 150gram dried linguine
- Seasoning to taste
- 100ml white wine
- Olive oil
Firstly get a deep pan with boiling water & a tablespoon of salt for the pasta.
While this is heating up roughly chop the garlic & sweat off in olive oil until the garlic is just starting to brown add the white wine & butter and leave on a low heat this will become your thick silky sauce.
Next heat up a frying pan with a few tablespoons of oil season the hake filet with salt, this will help crisp the skin on the fish.
Drop the linguine into the boiling water and leave to cook for 10 minutes stirring occasionally.
Place the fish skin side down on a medium/high heat for around 3/4 minutes or until the skin is golden brown. Flip the fish over and leave on a low heat for a further 2/3 minutes.
Drain the pasta and mix in the sauce along with the spinach.
You could easily add mussels, king prawns or clams for a different texture to this dish.
Serve up and add the hake fillet.
We would love to see your finished dish
Other fish in season are Scottish Salmon, Stone Bass, Whole plaice, Rainbow Trout and much more