Golden Seared Hake with Silky Celery-Lemon Sauce, Roasted Cauliflower Mash and Thyme Mushrooms

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a sheet pan, toss with 15 ml (1 tbsp) olive oil, 1 g salt, and a little black pepper. Roast for 25 minutes, until tender and browned on the edges.

2. 2

   While the cauliflower roasts, pat the hake fillets dry with paper towels and season both sides with 3 g salt, black pepper, and the finely grated zest of the lemon.

3. 3

   Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and 15 g (1 tbsp) butter. When the butter foams, add the hake and cook for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until golden and just cooked through. Remove and keep warm on a plate.

4. 4

   In the same skillet, add the mushrooms, 15 ml (1 tbsp) olive oil, half of the thyme, half of the garlic, and a pinch of salt. Sauté for 6 to 8 minutes until the mushrooms brown and release their moisture. Transfer to a bowl and reserve.

5. 5

   For the sauce, lower the heat to medium and add the remaining butter, shallot, and celery to the skillet. Cook for 5 minutes, stirring, until softened without taking on much color. Add the remaining garlic and cook for 30 seconds.

6. 6

   Add the stock, Dijon mustard, 30 ml (2 tbsp) lemon juice, 60 ml (1/4 cup) coconut cream, 1 g salt, and black pepper. Cook for 6 to 8 minutes until the celery is very tender and the liquid has reduced slightly.

7. 7

   Blend the celery mixture until smooth and silky. If needed, add 1 to 2 tablespoons of water to adjust the texture. Return the sauce to the skillet over low heat and adjust salt and pepper to taste.

8. 8

   Transfer the roasted cauliflower to a processor or mash by hand with the remaining 60 ml (1/4 cup) coconut cream, 15 ml (1 tbsp) lemon juice, a pinch of salt, and black pepper until you have a rustic creamy mash.

9. 9

   Return the mushrooms to the skillet for 1 minute to warm through and add the remaining thyme. If the hake has cooled, place it in the oven for 2 minutes at 180 °C / 350 °F to reheat gently.

10. 10

    Serve a base of cauliflower mash, arrange the golden hake on top or alongside, spoon over the celery-lemon sauce, add the thyme mushrooms, and finish with chopped parsley.