Seared Hake with Roasted Pear and Rosemary Sauce, Creamy Cauliflower-Leek Mash, and Sautéed Spinach with Hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pear on a small tray and toss it with 1 tablespoon olive oil, half of the rosemary, and a pinch of salt and pepper. Roast for 15 minutes, until tender and lightly golden.

2. 2

   Meanwhile, cook the cauliflower in a pot of boiling water with a pinch of salt for 10 to 12 minutes, until very soft. Drain well.

3. 3

   In a medium skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the leek and cook for 5 minutes, stirring, until tender. Add half of the garlic and cook 30 seconds more.

4. 4

   Transfer the cooked cauliflower, sautéed leek, heavy cream, and 60 ml / 1/4 cup vegetable broth to a blender or food processor. Blend until creamy. Season with salt and pepper. Keep warm.

5. 5

   For the sauce, place the roasted pear in a blender with the shallot, remaining rosemary, white wine, 120 ml / 1/2 cup vegetable broth, and lemon juice. Blend until smooth.

6. 6

   Pour the pear mixture into a small saucepan and cook over medium heat for 6 to 8 minutes, stirring occasionally, until slightly thickened. Whisk in 1 tablespoon butter at the end for shine. Keep warm.

7. 7

   Toast the hazelnuts in a dry skillet over medium heat for 2 to 3 minutes, until fragrant. Remove and set aside.

8. 8

   Pat the hake fillets dry with paper towels. Season both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the hake for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until cooked through and just flaky in the center.

9. 9

   In another skillet, heat the remaining 1/2 tablespoon olive oil with the remaining 1/2 tablespoon butter over medium heat. Add the rest of the garlic and cook for 20 seconds. Add the spinach and sauté for 1 to 2 minutes until wilted. Stir in the toasted hazelnuts. Season with a pinch of salt.

10. 10

    Serve a base of cauliflower-leek mash on each plate. Set a hake fillet on top, spoon over the roasted pear sauce, and finish with the sautéed spinach and hazelnuts on the side.