Golden seared hake with warm roasted grape and shallot sauce, rustic kohlrabi-potato mash, and lemon sautéed spinach

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. On a small baking tray, combine the red grapes, shallot, 1 tablespoon olive oil, balsamic vinegar, thyme leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 2 whole garlic cloves and roast for 18 minutes, until the grapes begin to burst and the shallot is tender.

2. 2

   Meanwhile, place the kohlrabi and Yukon Gold potato in a saucepan with cold water and 1 teaspoon salt. Bring to a boil and cook for 15 to 18 minutes, until both are very tender. Drain well.

3. 3

   Transfer the drained kohlrabi and potato to a bowl. Add the hot milk, 1 tablespoon butter, the 2 roasted garlic cloves squeezed out of their skins, half of the lemon zest, and a little black pepper. Mash until rustic. Adjust salt to taste and keep warm.

4. 4

   Pat the hake fillets dry with paper towels. Season both sides with the remaining salt, the remaining black pepper, and a little of the remaining lemon zest.

5. 5

   Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the hake fillets and sear for 3 to 4 minutes on the first side. Carefully flip and cook 2 to 3 minutes more, until the fish is just cooked through and flakes easily. Remove and keep warm.

6. 6

   In the same skillet, reduce to medium heat. Add the remaining tablespoon of olive oil, the 2 chopped garlic cloves, and cook for 30 seconds. Stir in the roasted grape and shallot mixture, the vegetable broth or water, the Dijon mustard, and 1 tablespoon lemon juice. Cook for 2 to 3 minutes, lightly crushing some grapes to create a warm textured sauce. Turn off the heat and swirl in the remaining tablespoon of butter.

7. 7

   In another skillet or wide pot, sauté the fresh spinach with a pinch of salt for 1 to 2 minutes until wilted. Add the remaining tablespoon lemon juice and toss well.

8. 8

   Serve a bed of rustic kohlrabi-potato mash on each plate. Top with a hake fillet, spoon over the warm roasted grape and shallot sauce, and serve with the lemon sautéed spinach.